ShareQUALITY CONTROL IN CATERING.
LE CONTROLE DE QUALITE DANS LA RESTAURATION COLLECTIVE.
Author(s) : VIGNAL J. A.
Type of article: Article
Summary
COMMENTS ON THE PURPOSE AND THE WAY OF THE QUALITY CONTROL OF FOODSTUFFS, CONSIDERED UNDER THE ASPECT OF ITS COMMON APPLICATION FOR SUPPLY AND MANUFACTURE IN CATERING FIRMS, WITH DEFERRED OR IMMEDIATE SERVICE. J.R.
Details
- Original title: LE CONTROLE DE QUALITE DANS LA RESTAURATION COLLECTIVE.
- Record ID : 1985-2051
- Languages: French
- Source: Surgélation - n. 228
- Publication date: 1984/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
-
THE EFFECT OF REFRIGERATION ON THE QUALITY OF S...
- Author(s) : HILL M. A.
- Date : 1987
- Languages : English
- Source: In: Dev. Food Preserv., Elsevier - vol. 4
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A SURVEY OF COOK-CHILL CATERING IN THE UNITED K...
- Author(s) : LEWIS A., LIGHT N. D.
- Date : 1988/09
- Languages : English
- Source: Food Sci. Technol. Today - vol. 2 - n. 3
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SANITARY QUALITY OF MENUTHERM FROZEN MEALS FOR ...
- Author(s) : GEHLERT G.
- Date : 1985
- Languages : German
- Source: Ernährungsforschung - vol. 30 - n. 2
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LES SURGELES ET LES SOCIETES DE RESTAURATION.
- Date : 1984/06
- Languages : French
- Source: Surgélation - n. 226
View record
-
HEATING OF FROZEN MEALS.
- Author(s) : HOUSOVA J.
- Date : 1986
- Languages : Czech
- Source: Prum. Potravin - vol. 37 - n. 2
View record