PACKAGING 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.

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