ShareFROZEN FOODS AND CATERING FIRMS.
LES SURGELES ET LES SOCIETES DE RESTAURATION.
Type of article: Article
Summary
PROCEEDINGS OF A ROUND TABLE ON THE USE OF FROZEN FOODS BY CATERING FIRMS: ADAPTATION OF PROCESSED FOODS TO THE REQUIREMENTS OF USERS, KNOWLEDGE OF THE FOOD MARKET, ITS MULTIPLE ASPECTS, ITS ECONOMIC CONSTRAINTS, THE REQUIREMENTS OF CONSUMERS, THE REQUIREMENT OF A MORE CONSTRUCTIVE DIALOGUE BETWEEN FOOD AND AGRICULTURAL MANUFACTURERS AND BIG CATERING FIRMS, COST OF MANUFACTURE AND SERVICE, THE PROCESSING LEVEL OF PRODUCTS, NUTRITIONAL AND BACTERIOLOGICAL ASPECT AND THE ADAPTATION OF PRESENTATION AND FRACTIONATION OF PRODUCTS. J.L.
Details
- Original title: LES SURGELES ET LES SOCIETES DE RESTAURATION.
- Record ID : 1986-0296
- Languages: French
- Source: Surgélation - n. 226
- Publication date: 1984/06
- Document available for consultation in the library of the IIR headquarters only.
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A SURVEY OF COOK-CHILL CATERING IN THE UNITED K...
- Author(s) : LEWIS A., LIGHT N. D.
- Date : 1988/09
- Languages : English
- Source: Food Sci. Technol. Today - vol. 2 - n. 3
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THE EFFECT OF REFRIGERATION ON THE QUALITY OF S...
- Author(s) : HILL M. A.
- Date : 1987
- Languages : English
- Source: In: Dev. Food Preserv., Elsevier - vol. 4
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LE CONTROLE DE QUALITE DANS LA RESTAURATION COL...
- Author(s) : VIGNAL J. A.
- Date : 1984/09
- Languages : French
- Source: Surgélation - n. 228
View record
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DEEP-FROZEN PRECOOKED FOOD: MICROBIOLOGICAL, NU...
- Author(s) : BELTRAN A.
- Date : 1991
- Languages : Spanish
- Source: Acta Alimentaria - vol. 28 - n. 223
View record
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PLATS CUISINES ALLEGES.
- Author(s) : GALTIER P.
- Date : 1986/07
- Languages : French
- Source: Surgélation - n. 249
View record