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MICROBIOLOGICAL APPRAISAL OF READY-TO-COOK FROZEN PRODUCTS.

[In Portuguese. / En portugais.]

Author(s) : DIAS A., BRITO D. de, SOUSA D. de

Type of article: Article

Summary

THE STUDY AIMED AT: 1) COLLECTING DATA IN ORDER TO PREPARE A PROJECT OF STANDARD, 2) EDUCATING THE PROCESSERS TO THE NECESSITY OF SUCH STANDARDS. THE APPRAISAL CONCERNED 7 SAMPLES OF MEAT CROQUETTES, FISH OR SHELLFISH FINGERS AND OF COD PIES FROM FOUR PROCESSERS, IN VARIOUS PACKAGES (POLYETHYLENE PLATES, PLASTIC-COATED WHITE CARTONS, WATERPROOF BROWN CARTONS). THE CRITICAL POINTS WERE THE INITIAL QUALITY OF RAW MATERIAL, THE PROCESSING TECHNOLOGY AND THE CONDITIONS OF DISTRIBUTION. J.G.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1983-1329
  • Languages: Portuguese
  • Source: Rev. port. Frio - vol. 5 - n. 18
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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