ShareLOGISTICS OF CONTROLLED-TEMPERATURE FOODSTUFFS.
LOGISTIQUE DES PRODUITS A TEMPERATURE DIRIGEE.
Author(s) : POUMEYROL G.
Type of article: Article
Summary
THE AUTHOR BRIEFLY DISCUSSES THE BIOLOGICAL TREATMENT OF INDUSTRIAL FOODSTUFFS, BROUGHT ABOUT BY NEW NUTRITIONAL HABITS AND PRACTICE. IN PARTICULAR THE MINIMUM TEMPERATURE FOR BACTERIAL PROLIFERATION AND TOXINOGENESIS, ARE GIVEN AND THE NECESSITY FOR KEEPING < READY-TO-SERVE > AND < MINIMALLY PROCESSED > REFRIGERATED FOODSTUFFS, BELOW 276 K (3 DEG C). J.R.
Details
- Original title: LOGISTIQUE DES PRODUITS A TEMPERATURE DIRIGEE.
- Record ID : 1992-0288
- Languages: French
- Source: Rev. gén. Froid - vol. 81 - n. 2
- Publication date: 1991/03
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Prepared food; Chilled food; Chilling; Salad; Ready to use; Precooked food; Pathogen; Hygiene
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- Date : 1990
- Languages : French
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- Author(s) : CATTEAU M.
- Date : 1990
- Languages : French
- Source: Inf. diét. - n. 2
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- Author(s) : CERNY G., HENNLICH W.
- Date : 1992
- Languages : German
- Source: Int. Z. Lebensm.tech. Mark. Verpack. Anal. - vol. 43 - n. 6
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PRODUITS NOUVEAUX : FROID ET SECURITE.
- Author(s) : ROSSET R., POUMEYROL G.
- Date : 1989
- Languages : French
- Source: Rev. gén. Froid - vol. 79 - n. 9
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REDUCTION OF PREVAILING HYGIENE RISKS WITH PREP...
- Author(s) : CERNY G., HENNLICH W.
- Date : 1991
- Languages : German
- Source: Int. Z. Lebensm.tech. Mark. Verpack. Anal. - vol. 42 - n. 1-2
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