ShareSummary
THE AUTHOR ANALYSES THE PREPARATION AND PROCESSING OF INDUSTRIAL PREPARED FOODS (CHILLED, FROZEN, STERILIZED, DEHYDRATED), INTENDED FOR HOME OR COMMUNITY CONSUMPTION. THE FOLLOWING POINTS ARE EMPHASIZED: GENERAL ORGANIZATIONAL PROBLEMS ; DEFINITION OF RECIPES (WITH EXAMPLES) ; SELECTION OF THE TYPE OF PACKAGING ; EFFECT OF PACKAGING MATERIAL ON THE ORGANOLEPTIC PROPERTIES OF PREPARED FOODS (RESULTS OF TESTS CARRIED OUT IN THE CITECA LABORATORY, ARGENTINA) ; REGENERATION OF FOOD BEFORE CONSUMPTION. J.G.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1987-2300
- Languages: Spanish
- Source: Noticiteca - vol. 16 - n. 3
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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EXTENDING THE STORAGE OF FOODSTUFFS BY NON CONV...
- Author(s) : HOZOVA B., SORMAN L., OLEXOVA B.
- Date : 1989
- Languages : Czech
- Source: Sb. UVTIZ, Potravin. Vedy - vol. 7 - n. 2
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- Author(s) : SENESI E.
- Date : 1986
- Languages : Italian
- Source: Atti IVTPA - vol. 9
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- Date : 1988/09
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- Source: Food Sci. Technol. Today - vol. 2 - n. 3
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THE ESTIMATION OF THE FROZEN SEMI-PRODUCTS QUAL...
- Author(s) : ZAWADZKA M.
- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 4
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PHYSICAL AND CHEMICAL CHARACTERISTICS OF PRECOO...
- Author(s) : DAVYDOVA S. A.
- Date : 1985
- Languages : Russian
- Source: Rybn. Hoz. - n. 6
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