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QUALITY OF FROZEN FOODS.

[In Spanish. / En espagnol.]

Author(s) : LAFUENTE-FERRIOLS B.

Type of article: Article

Summary

FUNDAMENTALS OF FREEZE-PRESERVATION. ORGANOLEPTIC PROPERTIES OF FROZEN FOODS COMPARED WITH THOSE OF FRESH, CANNED, DRIED AND FREEZE-DRIED FOODS. EVOLUTION OF THE CONSUMPTION OF FROZEN FOODS IN VARIOUS COUNTRIES. EFFECT OF THE QUALITY OF RAW MATERIALS, FREEZING PROCESS AND STORAGE TEMPERATURE ON THE FINAL QUALITY OF THE PRODUCT. THE IMPORTANCE OF THE TEMPERATURE LEVEL AND ITS STABILITY DURING STORAGE. CONCEPT OF . THAWING INDICATORS ; TIME-TEMPERATURE INDICATORS AND INTEGRATOR-INDICATORS. PACKAGE LABELLING. EFFECT OF MICRO-ORGANISMS ON THE QUALITY OF FROZEN FOODS: SURVIVAL OF MICRO-ORGANISMS ; MINIMUM DEVELOPMENT TEMPERATURE ; INTOXICATION HAZARDS. QUALITY REGULATIONS IN SPAIN (STATE REGULATIONS: 8 FEBRUARY 1977 ; 21 JUNE 1978). J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1983-0960
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 22 - n. 1
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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