SharePREPARING FOODS FOR THE BIG FREEZE.
Author(s) : ALEXANDER A.
Type of article: Article
Summary
NEW ADDITIVES DEVELOPED FOR PREVENTING DETERIORATIONS OF FROZEN FOOD TEXTURE DURING THAWING. THEY ARE BINDING AGENTS. (Bull. bibliogr. CDIUPA, FR., 14, N.1, JAN. 1980, 39, 138750.
Details
- Original title: PREPARING FOODS FOR THE BIG FREEZE.
- Record ID : 1981-0070
- Languages: English
- Source: Food Flavour. Ingred. Process. - vol. 1 - n. 4
- Publication date: 1979
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (2)
See the source
Indexing
-
PRODUITS SURGELES : INFLUENCE DES CONDITIONS DE...
- Author(s) : ROSSET R., POUMEYROL G.
- Date : 1985
- Languages : French
- Source: Rev. gén. Froid - vol. 75 - n. 11
View record
-
Qualité sensorielle des denrées surgelées d'ori...
- Author(s) : PHILIPPON J.
- Date : 1995/07
- Languages : French
- Source: Rev. gén. Froid - vol. 85 - n. 955
View record
-
LA QUALITE DES SURGELES PASSE PAR L'EMBALLAGE.
- Author(s) : CARLES L.
- Date : 1984/10
- Languages : French
- Source: Agro Ind. - n. 2
View record
-
The storage of frozen and quick frozen foods.
- Author(s) : CRIVELLI G.
- Date : 1990
- Languages : Italian
- Source: Ann. IVTPA - vol. 21
View record
-
STUDIES OF THE QUALITY AND STABILITY OF SOME FR...
- Author(s) : TOMASICCHIO M.
- Date : 1990
- Languages : Italian
- Source: Ind. Conserve - vol. 65 - n. 3
View record