ShareMicroorganisms and frozen food.
Micro-organismes et produits surgelés.
Author(s) : HERVE M.
Type of monograph: Doctoral 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.
Indexing
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Themes:
Cold chain, interfaces;
Irradiation and other preservation processes;
Precooked food;
Refrigeration and perishable products: regulations and standards - Keywords: Thawing; Regulations; Cold chain; Microbiology; Freezing rate; Meat; Deterioration; Temperature; Frozen food; Fish; Precooked food; Vegetable; Ionizing irradiation; Detection; Control (generic); Freezing; Storage life
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