ShareFROZEN SAUCES.
LES SAUCES SURGELEES.
Author(s) : HALIQUE V.
Type of article: Article
Summary
THE MARKET FOR FROZEN SAUCES REMAINS MARGINAL IN SPITE OF REGULAR PROGRESSION. THEY ARE CONVENIENT, QUICK TO USE, PACKED IN A RATIONAL FORM, OF AN IRREPROACHABLE BACTERIOLOGICAL QUALITY AND A FLAVOUR MARKEDLY BETTER THAN THAT OF DEHYDRATED SAUCES. MANUFACTURERS CAN NOW PREPARE THE MOST DIFFICULT SAUCES TO MAKE. J.L.
Details
- Original title: LES SAUCES SURGELEES.
- Record ID : 1988-1543
- Languages: French
- Source: Surgélation - n. 261
- Publication date: 1987/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Precooked food
- Keywords: Sauce; Freezing
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INFLUENCE OF VEGETABLE PROTEIN ON FREEZE-THAW S...
- Author(s) : MUSCHIOLIK G.
- Date : 1988
- Languages : English
- Source: In: Gums Stab. Food Ind., Irl. Presse - vol. 4
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THE INFLUENCE OF SOME PARAMETERS OF PROCESSING ...
- Author(s) : PRZYBYL H., BORUCH M., URBANIAK M.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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Aides culinaires surgelées : croissance forte s...
- Author(s) : REIDIBOYM M.
- Date : 1995/07
- Languages : French
- Source: Linéaires - n. 95
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CHANGES IN MAYONNAISE-BASED SALADS DURING STORAGE.
- Author(s) : TUNALEY A., BROWNSEY G., BROCKLEHURST T. F.
- Date : 1985
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 18 - n. 4
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REFRIGERATION AND AIR CONDITIONING IN SOY SAUCE...
- Author(s) : KAMAZAWA S.
- Date : 1985
- Languages : Japanese
- Source: Refrigeration - vol. 60 - n. 695
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