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NUTRITIONAL VALUE OF QUICK-FROZEN FOOD PRODUCTS AND THEIR POSSIBLE USE FOR INSTITUTIONAL CATERING.

Author(s) : CHRIST E. J.

Summary

L'AUTEUR A MONTRE QU'EN GENERAL, LA TENEUR EN VITAMINES C DES LEGUMES SURGELES, EST EGALE A CELLE DE LEGUMES FRAIS. UN CONTROLE EFFICACE DU PROCESSUS PEUT APPAREMMENT CONTREBALANCER LES PERTES EN VITAMINES C AYANT LIEU DANS LE PRODUIT FRAIS PENDANT UN STOCKAGE PROLONGE ENTRE LA RECOLTE ET LA CONSOMMATION. DES TESTS COMPARATIFS REALISES AVEC DES REPAS COMPLETS PREPARES AVEC DES INGREDIENTS FRAIS ET DES REPAS SURGELES, ONT MONTRE QUE LA QUALITE NUTRITIVE EST SIMILAIRE.

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Pages: 605-612

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Details

  • Original title: NUTRITIONAL VALUE OF QUICK-FROZEN FOOD PRODUCTS AND THEIR POSSIBLE USE FOR INSTITUTIONAL CATERING.
  • Record ID : 1985-2408
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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