ShareQuick-frozen dough in food catering: the sector has not yet said its last word.
Pâtes surgelées en RHD : un segment loin d'avoir dit son dernier mot.
Author(s) : AUBRY J. F.
Type of article: Article
Summary
In France, the quick-frozen dough market still has large potential for growth in the catering industry, both in "traditional" circuits and in institutional catering.
Details
- Original title: Pâtes surgelées en RHD : un segment loin d'avoir dit son dernier mot.
- Record ID : 2004-1464
- Languages: French
- Subject: Figures, economy
- Source: Monde Surgelé - n. 86
- Publication date: 2003/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Economic data and statistics
- Keywords: France; Variety; Quick freezing; Statistics; Pasta; Market
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Les marchés du surgelé.
- Author(s) : GOBIN B.
- Date : 2003/12
- Languages : French
- Source: Linéaires - n. 187
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L'Ofimer, au coeur de toute la filière.
- Author(s) : AUBRY J. F.
- Date : 2003/06
- Languages : French
- Source: Monde Surgelé - n. 85
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PLATS PREPARES SURGELES : L'AVENIR PASSE PAR L'...
- Author(s) : COINDREAU F.
- Date : 1983/09/10
- Languages : French
- Source: LSA - vol. 26 - n. 900
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Charcuterie surgelée : un fort potentiel.
- Date : 2003/06
- Languages : French
- Source: Monde Surgelé - n. 85
View record
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LES SPECIALITES ITALIENNES.
- Author(s) : RINGEISEN M.
- Date : 1989/11
- Languages : French
- Source: Surgélation - n. 283
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