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Microorganisms and frozen food.

Micro-organismes et produits surgelés.

Author(s) : HERVE M.

Type of monograph: Thesis

Summary

Student's paper including: introduction (precooked food; quick-frozen and frozen products); microorganism classification; microbial deterioration; refrigeration impact (freezing; thawing; freezing rate; storage life; temperature change); cold chain; additonal means (HACCP; ionization); means for detecting contaminated products (laboratory; thermomarkers); legislation.

Details

  • Original title: Micro-organismes et produits surgelés.
  • Record ID : 1995-3317
  • Languages: French
  • Subject: Regulation
  • Publication: Ecole technique de conservation - France/France
  • Publication date: 1994
  • Source: Source: 73 p. (21 x 29.7); fig.; tabl.; append.
  • Document available for consultation in the library of the IIR headquarters only.

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