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OPTIMISED QUALITY IN FROZEN FOODS.

Author(s) : STRACHAN P. W.

Summary

A REVIEW OF THE FROZEN FOOD INDUSTRY FROM 1950 TO THE PRESENT TIME. FROZEN FOODS ARE NOW A SIGNIFICANT AND EVERY-DAY PART OF LIFE. EFFECTIVE CODES OF PRACTISE HAVE CONTRIBUTED TO THE DEVELOPMENT. THE AUTHOR CONSIDERS THAT DEVELOPMENT IN TECHNOLOGY HAS SLOWED DOWN. NEW INSIGHT AND UNDERSTANDING OF SOME EXISTING PROBLEMS IS REQUIRED. C.R.F.

Details

  • Original title: OPTIMISED QUALITY IN FROZEN FOODS.
  • Record ID : 1984-0557
  • Languages: English
  • Publication date: 1983
  • Source: Source: Inst. Food Sci. Technol. (Proc.)
    vol. 16; n. 2; 1983.06; 65-74; 8 fig.; 4 tabl.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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