Résultats pour Auteur : "Chourot, J.M."

Modeling and control of thawing phenomena in solute-impregnated frozen foods. Lucas Thiphaine, Flick D., Chourot J.M., Raoult-Wack Anne-Lucie. 2000. Journal of Food Engineering, 45 : 209-218.

Effect of pre-crusting on solute uptake during immersion freezing. Lucas Thiphaine, Chourot J.M., Flick D., Raoult-Wack Anne-Lucie, Ben Aim R.. 1999. . Paris : IIF-IIR, 7 p. International Congress of Refrigeration. 20, Sydney, Australie, 1999.

Demarch for the modelling of coupled heat and mass transfer during immersion chilling and freezing. Lucas Thiphaine, Chourot J.M., Bohuon Philippe, Raoult-Wack Anne-Lucie, Flick D.. 1998. In : The preservation of frozen food quality and safety throughout the distribution chain = [Conservation de la qualite et de la sécurité des aliments congelés tout au long de la chaîne de distribution]. CEE. Bruxelles : CEE, 37-42. The Preservation of Frozen Food Quality and Safety Throughout the Distribution Chain. 4, Athènes, Grèce, 26 Mars 1998/28 Mars 1998.

Process and product innovation in the cold chain : methods of marketing R and D projects. Cremille I., Gaillard J., Raoult-Wack Anne-Lucie, Lucas Thiphaine, Chourot J.M., Commère B.. 1997. In : The preservation of frozen food quality and safety throughout the distribution chain = [La préservation de la qualité et la sécurité dans la chaîne de distribution des produits alimentaires congelés]. CEE. s.l. : s.n., 59-64. The Preservation of Frozen Quality and Safety Throughout the Distribution Chain. 3, Leeds, Royaume-Uni, 26 Septembre 1997/27 Septembre 1997.