ShareNEW KITCHENS: PACKAGES AND PACKAGING.
NOUVELLES CUISINES : EMBALLAGES ET CONDITIONNEMENTS.
Type of article: Article
Summary
THE ROLE AND SELECTION CRITERIA FOR FOOD PACKAGING IN CATERING ARE DISCUSSED: COMPLIANCE WITH REGULATIONS, PERFORMANCE IN STORAGE, SUITABILITY FOR HANDLING, MANAGEMENT, POSSIBLE REWARMING, FINAL USE, DESIGN, COST, ETC. MODIFIED ATMOSPHERE PACKAGING, WHICH IS DEVELOPING EXTENSIVELY, IS DESCRIBED. DIFFERENT STORAGE PROCESSES UNDER ASEPTIC CONDITIONS RE REPORTED AS WELL AS THE ADVANTAGES OF THIS TYPE OF ST J.L.
Details
- Original title: NOUVELLES CUISINES : EMBALLAGES ET CONDITIONNEMENTS.
- Record ID : 1987-1083
- Languages: French
- Source: La revue pratique du froid et du conditionnement d'air - vol. 40 - n. 626
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Packaging;
Precooked food - Keywords: Reheating; Modified atmosphere; Community catering; Precooked food; Packaging; Freezing
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UN MARCHE QUI SE CONSTRUIT : LES PLATS CUISINES...
- Author(s) : CORDIER F.
- Date : 1985/02
- Languages : French
- Source: Surgélation - n. 233
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LA RESTAURATION DIFFEREE. LES CUISINES CENTRALE...
- Author(s) : HOLDERBACH L., LABESSE P., RULLEAU L.
- Date : 1981
- Languages : French
- Source: Froid Clim. - n. 318
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LE FROID ET LA RESTAURATION COLLECTIVE.
- Author(s) : NEYRAC G.
- Date : 1984/02
- Languages : French
- Source: Surgélation - n. 222
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DE LA RESTAURATION D'EXPOSITION AU METIER DE TR...
- Author(s) : BLANCHARD M.
- Date : 1984
- Languages : French
- Source: Rev. gén. Froid - vol. 74 - n. 10
View record
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LE FROID DANS LA RESTAURATION.
- Author(s) : DURRIEU Y.
- Date : 1983/03
- Languages : French
- Source: Surgélation - 27-36; 6 phot.
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