SharePRECOOKED FISH FOODS.
LES PLATS CUISINES A BASE DE POISSON.
Author(s) : SIMON J.
Type of article: Article
Summary
THE AUTHOR SUCCESSIVELY OUTLINES THE ORIGIN OF RAW MATERIAL (FISH FROZEN AT SEA OR ON LAND), THE DIFFICULTY OF SELECTING SPECIES PRONE TO SUPPLY HAZARDS, THE STAGES OF PREPARING THE INDUSTRIAL RECIPES FOR PREPARED DISHES, DEVELOPMENT OF MANUFACTURING PROCESSES, REQUIREMENTS FOR HEATING, DEVELOPMENT OF A SERIES OF RECIPES AND THE ASSETS OF THIS SECTOR OF THE FROZEN FOODS MARKET. J.R.
Details
- Original title: LES PLATS CUISINES A BASE DE POISSON.
- Record ID : 1988-0840
- Languages: French
- Subject: Figures, economy
- Source: Surgélation - n. 259
- Publication date: 1987/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Economic data and statistics
- Keywords: France; Statistics; Fish; Precooked food; Freezing
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PLATS DE POISSON : DIVERSITE A BORD.
- Date : 1988/11
- Languages : French
- Source: Grand Froid - vol. 4 - n. 38
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SURIMI : BIENTOT LA VAGUE DES PLATS CUISINES.
- Author(s) : SICOT D.
- Date : 1991/04
- Languages : French
- Source: Grand Froid - vol. 7 - n. 65
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PLATS CUISINES A BASE DE POISSONS : LA GRANDE F...
- Author(s) : MICHAUD I.
- Date : 1988/06
- Languages : French
- Source: Surgélation - n. 269
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PLATS CUISINES A BASE DE POISSON.
- Author(s) : SICOT D.
- Date : 1991/02
- Languages : French
- Source: Grand Froid - vol. 7 - n. 63
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PRODUITS DE LA MER SURGELES AL'HEURE DES PLATS ...
- Date : 1986
- Languages : French
- Source: LSA - vol. 29 - n. 1041
View record