SharePACKAGING OF FRESH FISH.
LE CONDITIONNEMENT DU POISSON FRAIS.
Type of article: Periodical article
Summary
BRIEF REPORT OF THE FOUR RECENT PACKAGING PROCESSES FOR FRESH FISH TO BE DISTRIBUTED IN INDIVIDUAL PORTIONS: UNDER MODIFIED ATMOSPHERE AFTER EVACUATION ; UNDER VACUUM IN A SHRINKABLE BAG COEXTRUDED ON A TRAY ; IN A THERMOFORMED TRAY WITH A GRATING, WITH A MATERIAL MAINTAINING AN ATMOSPHERE WITH A SOLVED ABSORBENT ; BY FILM PACKAGING OF THE FISH IN A PROTECTIVE < SKIN > MADE UP OF NATURAL PROTEIN MATTERS. THE PROCESSES AND THE MACHINES USED ARE BRIEFLY DESCRIBED AND THE MAIN USERS ARE QUOTED. J.R.
Details
- Original title: LE CONDITIONNEMENT DU POISSON FRAIS.
- Record ID : 1986-0695
- Languages: French
- Source: RTVA - n. 207
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Fish and fish product - Keywords: Modified atmosphere; Vacuum; Chilling; Fish; Film; Packaging
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PACKAGING OF FRESH AND FROZEN FISHERY PRODUCTS.
- Author(s) : SUWANRANGSI S.
- Date : 1989
- Languages : English
- Source: Infofish int. - n. 1
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MICROBIOLOGICAL AND SENSORY EVALUATION OF FRESH...
- Author(s) : RICHTER E. R., BANWART G. J.
- Date : 1983/03
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 3
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PROBABILITY OF GROWTH AND TOXIN PRODUCTION BY N...
- Author(s) : LINDROTH S. E., GENIGEORGIS C. A.
- Date : 1986
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 3 - n. 3
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LE CONDITIONNEMENT : UNE TECHNIQUE DE CONSERVAT...
- Author(s) : BONBLED P., VANACK-ERE G.
- Date : 1989/08
- Languages : French
- Source: Génie rural - n. 8-9
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Advances in seafood packaging.
- Author(s) : SLATERRY S.
- Date : 2000/05
- Languages : English
- Source: Food Aust. - vol. 52 - n. 5
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