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FROZEN 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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