ShareFREEZING AND THAWING. CONCLUSION OF THE MEETING COST 91. ATHENS 1983.
Author(s) : JUL M.
Type of article: Book chapter
Summary
THE RESULT OF THE MEETING HAS INDICATED THAT THERE IS SOUND KNOWLEDGE IN THE DATA ON WHICH INDUSTRY, TRADE AND LEGISLATORS CAN BASE WHATEVER STEPS THEY CONSIDER NECESSARY IN THE FREEZING AND SUBSEQUENT THAWING OF FOODS. C.R.F.
Details
- Original title: FREEZING AND THAWING. CONCLUSION OF THE MEETING COST 91. ATHENS 1983.
- Record ID : 1985-1482
- Languages: English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 499-510; 5 fig.; 2 tabl.; 2 ref.
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Thawing; Meat; Time-temperature tolerance; Frozen food; Vegetable; Freezing
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- Author(s) : SPIESS W. E. L., FOLKERS D.
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