This digital document is an article from Quick Frozen Foods International, published by E.W. Williams Publications, Inc. on April 1, 2003. The length of the article is 1247 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

<strong>Citation Details</strong>
<strong>Title:</strong> Belgian firm turns to cryogenic freezing to make golden, crispy crust meat snacks: indirect transfer of cold via liquid nitrogen refrigerant and circulating air flow gets the delicate job done. Speed of operation yields added bonus: crunchier crust with better appearance. (Focus on Production).(Vanreusel)
<strong>Publication:</strong> <em>Quick Frozen Foods International</em> (Magazine/Journal)
<strong>Date:</strong> April 1, 2003
<strong>Publisher:</strong> E.W. Williams Publications, Inc.
<strong>Volume:</strong> 44 <strong>Issue:</strong> 4 <strong>Page:</strong> 94(2)

Distributed by Thomson Gale

Available from Amazon Price: $5.95 Updated on 12-23-2008.