ShareMICROWAVES AND FROZEN FOODS.
MICRO-ONDES ET SURGELES.
Type of article: Article
Summary
DESCRIPTION OF THE PRINCIPLE OF THE MICROWAVE OVEN, ITS ADVANTAGES (MAINLY FOR THAWING AND COOKING FROZEN FOODS) AND ITS LIMITS TO USE. PRESENT SITUATION OF THE MARKET IN FRANCE. INTEREST OF THE NEW GENERATION OF COMBINED OVENS (CONVENTIONAL AND MICROWAVE). J.R.
Details
- Original title: MICRO-ONDES ET SURGELES.
- Record ID : 1986-1931
- Languages: French
- Source: Grand Froid - vol. 1 - n. 2
- Publication date: 1985/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Thawing; Oven; France; Microwave; Statistics; Frozen food; Cooking
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A PERFECT TEAM < MICRO MATCH > AND FROZEN FOODS.
- Date : 1986
- Languages : English
- Source: Food Can. - vol. 46 - n. 1
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La pratique de la décongélation aux micro-ondes.
- Author(s) : COHEN-MAUREL E.
- Date : 2001/07
- Languages : French
- Source: Process - n. 1173
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Microwavable frozen foods.
- Author(s) : TANEYA S.
- Date : 1996/04
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 822
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Tempérage et décongélation par micro-ondes et h...
- Author(s) : BERTRAND J. P.
- Date : 2000
- Languages : French
- Source: CT-Infos - HS 2000; 19-23; fig.; tabl.; 5 ref.
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LA DECONGELATION ET LES MATERIELS DE DECONGELAT...
- Author(s) : LABROSSE G.
- Date : 1983/02
- Languages : French
- Source: Surgélation - n. 211
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