ShareFROZEN VEGETABLES: A NEW INDUSTRIAL COOKING.
LEGUMES SURGELES : UNE NOUVELLE CUISINE INDUSTRIELLE.
Author(s) : SCHNEITER L.
Type of article: Article
Summary
BRIEF REVIEW OF ALL GARNISHES CONTAINING VEGETABLES, INDUSTRIALLY PROCESSED AND PROPOSED ON THE MARKET FOR FROZEN FOODS, WHICH THEY MAKE A DEVELOPING SECTOR (POTATO PRODUCTS OF INCREASINGLY VARIOUS TYPES, MIXTURES OF EVERY KIND OF VEGETABLES AND PRECOOKED VEGETABLES). J.R.
Details
- Original title: LEGUMES SURGELES : UNE NOUVELLE CUISINE INDUSTRIELLE.
- Record ID : 1987-0390
- Languages: French
- Subject: Figures, economy
- Source: Surgélation - n. 244
- Publication date: 1986/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Economic data and statistics
- Keywords: Potato; France; Statistics; Frozen food; Fried potato; Precooked food; Vegetable; Freezing
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LA POMME DE TERRE : TRADITION ET NOUVEAUTE.
- Author(s) : RINGEISEN M.
- Date : 1989/10
- Languages : French
- Source: Surgélation - n. 282
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GARNITURES : MERCI LES SURGELES.
- Date : 1988/10
- Languages : French
- Source: Grand Froid - vol. 4 - n. 37
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PRODUITS SURGELES A BASE DE POMMES DE TERRE : F...
- Author(s) : CORDIER F.
- Date : 1984/01
- Languages : French
- Source: Surgélation - n. 221
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CHIPS REMAIN BIGGEST SECTOR OF FROZEN VEGETABLE...
- Date : 1989/04
- Languages : English
- Source: Frozen chill. Foods - vol. 43 - n. 4
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Légumes et garnitures surgelés.
- Author(s) : JULLIEN B.
- Date : 1994/02
- Languages : French
- Source: Linéaires - n. 79
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