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NEW FRESH OR DEEP-FROZEN PRODUCTS: COMPETITION OR COMPLEMENTARITY.

NOUVEAUX PRODUITS FRAIS OU SURGELES : CONCURRENCE OU COMPLEMENTARITE.

Author(s) : MOUTON F.

Type of article: Article

Summary

COMPARISON OF ADVANTAGES AND DRAWBACKS OF FROZEN PRODUCTS AND FRESH < NEW > PRODUCTS, IN CATERING. THESE < NEW > PRODUCTS ARE READY-TO-SERVE PREPARED VEGETABLES, VACUUM-COOKED VEGETABLES ALSO CALLED MINIMALLY PROCESSED AND PREPARED FOOD ; EMPHASIS IS MADE ON PRECOOKED FRENCH FRIES, PREPARED FOOD AND RAW AND COOKED VEGETABLES. J.R.

Details

  • Original title: NOUVEAUX PRODUITS FRAIS OU SURGELES : CONCURRENCE OU COMPLEMENTARITE.
  • Record ID : 1990-1518
  • Languages: French
  • Source: Rev. gén. Froid - vol. 79 - n. 9
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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