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Décongélation : Traitements minute pour une meilleure qualitéProcess (Cesson-Sévigné). 2007, Num 1241, pp 34-36, issn 0998-6650, 3 p.Article

Development of freezing-thawing processes of foundation soils surrounding the China-Russia Crude Oil Pipeline in the permafrost areas under a warming climateGUOYU LI; YU SHENG; HUIJUN JIN et al.Cold regions science and technology. 2010, Vol 64, Num 3, pp 226-234, issn 0165-232X, 9 p.Article

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Structures caused by repeated freezing and thawing in various loamy sediments: a comparison of active, fossil and experimental data = Les structures provoquées par le gel et le dégel dans différents sédiments limoneux: comparaison entre les données expérimentales, les observations d'exemples actuels et celles d'exemples fossilesVAN VLIET-LANOE, B; COUTARD, J.-P; PISSART, A et al.Earth surface processes and landforms. 1984, Vol 9, Num 6, pp 553-565, issn 0197-9337Article

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Prediction of foods freezing and thawing times : Artificial neural networks and genetic algorithm approachGONI, S. M; ODDONE, S; SEGURA, J. A et al.Journal of food engineering. 2007, Vol 84, Num 1, pp 164-178, issn 0260-8774, 15 p.Article

Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezingBOONSUMREJ, Sirintra; CHAIWANICHSIRI, Saiwarun; TANTRATIAN, Sumate et al.Journal of food engineering. 2007, Vol 80, Num 1, pp 292-299, issn 0260-8774, 8 p.Article

Grilling of sardine fillets. Effects of frozen and thawed modality on their protein qualityGARCIA-ARIAS, M. T; ALVAREZ PONTES, E; GARCIA-LINARES, M. C et al.Lebensmittel - Wissenschaft + Technologie. 2003, Vol 36, Num 8, pp 763-769, issn 0023-6438, 7 p.Article

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Effect of thawing rate on the exudate production of frozen beef = Effet de la vitesse de décongélation sur la formation d'exsudat dans la viande de boeuf congeléeGONZALEZ-SANGUINETTI, S; ANON, M. C; CALVELO, A et al.Journal of food science. 1985, Vol 50, Num 3, pp 697-706, issn 0022-1147, 5 p.Article

Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French friesTUTA, Sezin; PALAZOGLU, T. Koray; GÖKMEN, Vural et al.Journal of food engineering. 2010, Vol 97, Num 2, pp 261-266, issn 0260-8774, 6 p.Article

Fibres in the dough influencing freezing and thawing kineticsFILIPOVIC, Jelena; FILIPOVIC, Nada.International journal of food science & technology. 2010, Vol 45, Num 1, pp 1-6, issn 0950-5423, 6 p.Article

The future of energy: under the frost?ROWE, Mark; O'DWYER, Gerard.Petroleum review (London. 1968). 2010, Vol 64, Num 763, pp 34-35, issn 0020-3076, 2 p.Article

Gyorsfagyasztott baromfüpari termékek mikrohullamu felengedtetése üregrezonatoros kezelötérben = Thawing of quick-frozen poultry products by microwaves in a hollow resonator treatment spaceSZABO, G.HűtŰipar. 1990, Vol 36, Num 1, pp 15-20, issn 0018-8085, 6 p.Article

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