Share

FROZEN AND DEEP-FROZEN FOODS.

PRODUITS CONGELES ET SURGELES.

Author(s) : MORELLI E., BEAUFORT A., ROUSSEL-CIQUARD N.

Type of article: Periodical article

Summary

THIS PAPER INCLUDES FOUR CHAPTERS: 1. APPLICATION OF FREEZING TO FOODSTUFFS: PRINCIPLE OF FREEZING ; CONSEQUENCES OF THIS ON PLANT AND ANIMAL PRODUCTS. 2. USE OF FROZEN AND DEEP-FROZEN FOODS: TRANSPORT (FRENCH REGULATIONS) ; ADMISSION (TEMPERATURE, PACKAGING, PRESENCE OF FROST, PRESCRIBED LABELLING). 3. STORAGE: COMPLIANCE WITH THE REQUIRED TEMPERATURE (FRENCH REGULATIONS) ; STORAGE TIME ; STORAGE EQUIPMENT ; PREPARATION (THAWING). 4. USE OF FREEZING BY RESTAURATEURS: COMPLIANCE WITH REGULATIONS ; PRECAUTIONS SPECIFIC TO PLANT AND ANIMAL FOODS, AND TO PREPARED FOOD. THE AUTHORS REPORT THE ADVANTAGES OF FROZEN FOODS: HYGIENIC, ORGANOLEPTIC AND NUTRIENT PROPERTIES, PRACTICAL (USE, ORGANISATION OF WORK) AND ECONOMIC ADVANTAGES. G.G.

Details

  • Original title: PRODUITS CONGELES ET SURGELES.
  • Record ID : 1984-2152
  • Languages: French
  • Subject: Regulation
  • Source: Restaur., Inf. tech. Serv. vét. - n. 84-87
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing