ShareQuality and safety in chilled foods.
Author(s) : GORMLEY R.
Summary
This document outlines the main principles concerning chilling of foods. It covers: comparison of freezing and chilling techniques; conditions under which growth of micro-organisms occurs; the influence of time, temperature, initial quality, packaging and treatments; and HACCP: basic principles. It is a good summary providing basic knowledge.
Details
- Original title: Quality and safety in chilled foods.
- Record ID : 2001-0233
- Languages: English
- Subject: General information
- Source: Managing the cold chain for quality and safety. Proceedings of a FLAIR-FLOW Europe workshop held at Nottingham Trent University on March 24, 1999.
- Publication date: 1998/05/19
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (3)
See the conference proceedings
Indexing
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Themes:
Food quality and safety. Microbiology;
Chilling of foodstuffs;
Packaging - Keywords: Generality; Food; Chilled food; Microbiology; Treatment; Temperature; Chilling; Quality; HACCP; Packaging
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The quality of fresh chilled food: the factors ...
- Author(s) : ASTIASARAN I., PENA M. P., CID C.
- Date : 1995
- Languages : Spanish
- Source: Acta Alimentaria - vol. 33 - n. 267
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Cook chill process to extend refrigerated shelf...
- Author(s) : VENUGOPAL V.
- Date : 1995/11
- Languages : English
- Source: Infofish int. - n. 6
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Control del viraje de color en etiquetas tiempo...
- Author(s) : ZABALA GONZALEZ S.
- Date : 2020/11/11
- Languages : Spanish
- Source: X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
- Formats : PDF
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Predictive microbiology applied to chilled food...
- Organiser : Quimper Froid '97, IIF-IIR
- Date : 1997/06/16
- Languages : English
- Formats : PDF
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-
Chilled foods: a comprehensive guide.
- Author(s) : BROWN M. (ed.)
- Date : 2008/09
- Languages : English
View record