ShareMEAT: QUALITY IS PACKAGING TOO.
VIANDE : LA QUALITE C'EST AUSSI LE CONDITIONNEMENT.
Type of article: Article
Summary
THE PAPER DETAILS THE RESULTS OF A SURVEY OF A REPRESENTATIVE SAMPLE OF FRENCH MEAT PROCESSING FACTORIES AS FOR PACKAGING FOR VARIOUS USERS: SELECTION CRITERIA FOR THE PACKAGING MODE, COMPARISONS OF PACKAGING COSTS. THE SURVEY CONCERNS BOTH SEMIPREPARED AND FRESH PRODUCTS. J.L.
Details
- Original title: VIANDE : LA QUALITE C'EST AUSSI LE CONDITIONNEMENT.
- Record ID : 1986-0227
- Languages: French
- Source: RIA (Paris) - n. 328
- Publication date: 1984/05/11
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Meat; Profitability; Chilling; Packaging; Marketing
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FIELD TESTS ON THE APPLICATION OF AN EDIBLE COA...
- Author(s) : POPOV V. P., VOSTRIKOVA N. P.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 10
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HOT BONING AND PACKAGING OF BEEF AND PORK.
- Author(s) : TÄNDLER
- Date : 1982
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 77
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VACUUM PACKED TELESCOPED LAMB: AN INNOVATIVE TE...
- Author(s) : BRUCE J. H., ROBERTS C. A.
- Date : 1982/01/26
- Languages : English
- Source: Refrigeration of perishable products for distant markets.
- Formats : PDF
View record
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PORTION UNITAIRE DE VIANDE FRAICHE : COMMENT L'...
- Date : 1982/10
- Languages : French
- Source: Filière Viande - n. 49
View record
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PACKAGING OF CHILLED UNPROCESSED MEAT.
- Date : 1982
- Languages : English
- Source: Meat Res. Newsl. - vol. 82 - n. 1
View record