ShareModernized culinary tradition.
La tradition culinaire modernisée.
Author(s) : PILORGET G.
Type of article: Article
Summary
Report on the Claude Léger factory (Laillé close to Rennes) specializing in the marketing of low-fat prepared food (canned, vacuum-cooked or quick-frozen dishes). The following aspects are considered: production methods and packaging lines, deliveries, cleaning, personnel hygiene, the quality-control laboratory, quality assurance, and energy consumption.
Details
- Original title: La tradition culinaire modernisée.
- Record ID : 1994-0437
- Languages: French
- Source: Ind. aliment. agric. - vol. 109 - n. 11
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Chilled versus frozen distribution of food.
- Author(s) : MOERMAN P. C.
- Date : 1994/10
- Languages : Dutch
- Source: Koude & Luchtbehandeling - vol. 87 - n. 10
View record
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Draft code of hygienic practice for refrigerate...
- Date : 1996/07
- Languages : French
- Source: Codex Aliment. Comm./Comm. Codex Aliment. - ALINORM 97-13; append. 4; 52 p. (F); 49 p. (E); 3 tabl.; 24 ref.; 2 append.
View record
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Sous-vide foods: the European perspective.
- Author(s) : RYBKA S.
- Date : 2000/10
- Languages : English
- Source: Food Aust. - vol. 52 - n. 10
View record
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Le marché mondial des produits surgelés.
- Author(s) : CLEMENT P.
- Date : 1999/06
- Languages : French
- Source: Bull. CFCE, VIPS - n. 6
View record
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Salles blanches : cas pratiques.
- Author(s) : ERRAUD L.
- Date : 1998/01
- Languages : French
- Source: Rev. gén. Froid - vol. 88 - n. 980
View record