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THE STATE OF THE ART ASPECTS OF REFRIGERATION IN TURKISH FOOD INDUSTRY.

Author(s) : YIGIT V.

Summary

SOME DATA IS GIVEN OF TEMPERATURE AND RELATIVE HUMIDITY FOR VARIOUS CULTIVARS OF CITRUS FRUIT AND OTHER FRUIT GROWN IN TURKEY. DETAILS ARE GIVEN OF BLANCHING TIMES AT THREE TEMPERATURE LEVELS FOR VEGETABLES PRIOR TO FREEZING. ONTHE TRANSPORT FRONT, MOST TURKISH REFRIGERATED PRODUCE IS CARRIED BY RAIL AND ABOUT 10% BY SEA.G.R.S.

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Pages: 208-214

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Details

  • Original title: THE STATE OF THE ART ASPECTS OF REFRIGERATION IN TURKISH FOOD INDUSTRY.
  • Record ID : 1988-2316
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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