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CHILLED FOODS.

[In Italian. / En italien.]

Author(s) : BRAY F.

Type of article: Article

Summary

A SHORT SURVEY OF APPLICATION OF THE CHILLING SYSTEM TOGETHER WITH MODIFIED ATMOSPHERE PACKAGING FOR DIFFERENT FOODS, IS GIVEN. THE SHORT SHELF LIFE OF CHILLED PRODUCTS, EVENWITH THE MOST ADVANCED PACKAGING MATERIALS AND TECHNIQUES, DUE GENERALLY TO TEMPERATURE ABUSES, SUGGESTS A CAREFUL MONITORING OF THE CHILL CHAIN AND AN OVERALL DEEPER STUDY OF TTT. NEVERTHELESS, CHILLED FOODS SEEM TO REPRESENT AN INCREASING COMPETITOR TO BOTH FRESH AND FROZEN FOODS FOR THE FUTURE.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1987-2226
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 26 - n. 4
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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