GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
---|---|---|---|---|---|---|
|
22:30 Sep 27, 2008 |
Danish to English translations [PRO] Food & Drink / Food storage | |||||
---|---|---|---|---|---|
|
| ||||
| Selected response from: farmor Local time: 12:33 | ||||
Grading comment
|
Summary of answers provided | ||||
---|---|---|---|---|
4 | shell freezing |
| ||
3 | should be flash frozen |
|
should be flash frozen Explanation: Pleas red this URL and if it does not open google "skalfryse" and you will get to this URL. http://www.danskeslagterier.dk/smmedia/spis_mad_pdf?mb_GUID=... |
| |
Login to enter a peer comment (or grade) |
shell freezing Explanation: When the parts are chilled with shell freezing the thermal properties of the frozen layer change, and a large cooling quantity is stored in the frozen shell. For the same equalized temperature the chilling time is therefore shorter than without shell freezing. Shell freezing is freezing of the outer layer of the carcass part, e. g. the outermost 1 to 5 mm of the carcass part. Meat freezes at temperatures of between-1.8 and -6 °C. Example sentence(s):
Reference: http://www.wipo.int/pctdb/en/wo.jsp?WO=1999%2F21429&IA=DK199... |
| ||
Grading comment
| |||
Notes to answerer
| |||
Login to enter a peer comment (or grade) |
Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.