ShareImprovements in ready-to-use and precooked food technology.
Quatrième et cinquième gamme : la technologie s'affine.
Author(s) : TJOMB P.
Type of article: Article
Summary
Brief review of the results of research aimed at improving the quality of ready-to-use fruits and vegetables.
Details
- Original title: Quatrième et cinquième gamme : la technologie s'affine.
- Record ID : 1995-3581
- Languages: French
- Source: RIA (Paris) - n. 531
- Publication date: 1995
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Fruit;
Vegetables - Keywords: Prepared food; Treatment; Research; Quality; Ready to use; Vegetable; Fruit
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Salades : incidence de la logistique sur la qua...
- Author(s) : SCANDELLA D., JOST M., GRATADOUR C., HAJDUCH V.
- Date : 1993/11
- Languages : French
- Source: Infos Ctifl - n. 96
View record
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Innovations in ready-to-serve fruits and vegeta...
- Author(s) : PRATELLA G. C., TONINI G.
- Date : 1995/03
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 39 - n. 2
View record
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MINIMALLY PROCESSED FOODS TECHNOLOGY.
- Author(s) : YILDIZ F.
- Date : 1991
- Languages : Turkish
- Source: Tarim Köy - n. 68
View record
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Physiology of lightly processed fruits and vege...
- Author(s) : BRECHT J. K.
- Date : 1995/02
- Languages : English
- Source: HortScience - vol. 30 - n. 1
View record
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Selection of cultivars for lightly processed fr...
- Author(s) : ROMIG W. R.
- Date : 1995/02
- Languages : English
- Source: HortScience - vol. 30 - n. 1
View record