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Chilled versus frozen distribution of food.

[In Dutch. / En néerlandais.]

Author(s) : MOERMAN P. C.

Type of article: Article

Summary

The possibilities and critical points of both systems are mentioned. Special attention is paid to chemical and physical aspects and the performance under practical circumstances. Two examples are shown: hamburgers and a ready-to-eat meal. Critical points during production and distribution are discussed.

Details

  • Original title: [In Dutch. / En néerlandais.]
  • Record ID : 1995-2919
  • Languages: Dutch
  • Subject: General information
  • Source: Koude & Luchtbehandeling - vol. 87 - n. 10
  • Publication date: 1994/10
  • Document available for consultation in the library of the IIR headquarters only.

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