ShareOPTIMISED 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.
Indexing
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SCALDING IN THE FOOD INDUSTRY.
- Author(s) : MORELL CATALAYUD M. J.
- Date : 1991
- Languages : Spanish
- Source: Acta Alimentaria - vol. 28 - n. 220
View record
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BLANCHIMENT ET QUALITE DES LEGUMES ET DES FRUIT...
- Author(s) : PHILIPPON J., ROUET-MAYER M. A.
- Date : 1985
- Languages : French
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 8 - n. 1
- Formats : PDF
View record
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QUALITY AND STABILITY OF SOME FROZEN FOODS.
- Author(s) : ANDREOTTI R.
- Date : 1988
- Languages : Italian
- Source: Ind. Conserve - vol. 63 - n. 1
View record
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INFLUENCE DES TRAITEMENTS PREALABLES A LA CONGE...
- Author(s) : ESPINOSA J.
- Date : 1984
- Languages : French
- Source: In: Therm. Process. Qual. Foods, Elsevier - 533-540; 22 ref.
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RESIDENCE-TIME BEHAVIOUR OF DEEP-FROZEN FOOD IN...
- Author(s) : SPIESS W. E. L., GRUNEWALD T., HEFFT M.
- Date : 1986
- Languages : English
- Source: In: Food Eng. Process Appl., Unit Oper., Elsevier - vol. 2
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