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EVALUATION OF ENERGY COSTS FOR THREE FOOD STORAGE PROCESSES.

EVALUATION DU COUT ENERGETIQUE DE 3 TECHNIQUES DE CONSERVATION D'ALIMENTS.

Type of article: Article

Summary

ANALYSIS OF ALL ENERGY COSTS FROM THE PRODUCTION TO COOKING OF THE FOLLOWING FOODSTUFFS: QUICK-FROZEN, CANNED OR RADPASTEURISED PEAS, MACKEREL, SAITHE, GROUND BEEF. APPRECIATION OF THE VARIOUS COMPONENTS OF THESE COSTS, MAINLY STORAGE, TRANSPORT, PACKAGING AND HOUSEHOLD COOKING, IN RELATION TO THE ENERGETIC VALUE OF PRODUCTS THEMSELVES. A.G.

Details

  • Original title: EVALUATION DU COUT ENERGETIQUE DE 3 TECHNIQUES DE CONSERVATION D'ALIMENTS.
  • Record ID : 1982-0825
  • Languages: French
  • Source: Surgélation - n. 195
  • Publication date: 1981/09

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