ShareQUALITY OF THAWED FROZEN FOODS.
[In Dutch. / En néerlandais.]
Author(s) : DOESBURG J. J.
Type of article: Article
Details
- Original title: [In Dutch. / En néerlandais.]
- Record ID : 1986-1048
- Languages: Dutch
- Source: Koeltech. Klim. - vol. 78 - n. 1
- Publication date: 1985/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Freezing of foodstuffs - Keywords: Thawing; Butter; Microbiology; Bread; Meat; Beef; Bakery; Organoleptic property; Protein; Frozen food; Fish; Freezing; Cheese
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QUALITY AND STABILITY OF SOME FROZEN FOODS.
- Author(s) : ANDREOTTI R.
- Date : 1988
- Languages : Italian
- Source: Ind. Conserve - vol. 63 - n. 1
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PREPARING FOODS FOR THE BIG FREEZE.
- Author(s) : ALEXANDER A.
- Date : 1979
- Languages : English
- Source: Food Flavour. Ingred. Process. - vol. 1 - n. 4
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DETERMINATION OF THE STORAGE LIFE OF QUICK FROZ...
- Author(s) : BARTUCZ-KOVACS O., DENES V., VARKONYI J.
- Date : 1983
- Languages : Hungarian
- Source: Hütöipar - vol. 29 - n. 4
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THE APPLICATION OF FOOD ADDITIVES IN THE FROZEN...
- Author(s) : HRONIK M.
- Date : 1990
- Languages : Czech
- Source: Prum. Potravin - vol. 41 - n. 1
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TEMPERATURE TOLERANCE FOR DEEP FROZEN FOODS.
- Author(s) : LEVETZOW R., SCHUTT-ABRAHAM I.
- Date : 1985/07
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 7
View record