ShareREFRIGERATION AND PACKAGING FOR < READY-TO-SERVE > PRODUCTS.
FROID ET CONDITIONNEMENT EN 4E GAMME.
Author(s) : MAZOLLIER J.
Type of article: Article
Summary
STUDIES WERE CARRIED OUT BY THE CTIFL ON THE BEHAVIOUR OF < READY-TO-SERVE > PRODUCTS (FRESH VEGETABLES WHICH ARE DRESSED, SLICED AND PACKAGED IN PLASTIC BAGS). THE FRAGILITY OF THESE PRODUCTS DURING PROCESSING AND ITS EFFECT ON SUBSEQUENT STORAGE LIFE IS INDICATED. THE EFFECT OF REFRIGERATION IS THEN ANALYZED WITH PARTICULAR REFERENCE TO MICROBIOLOGY, CLEANING WATER TEMPERATURE, RAPID COOLING AND MAINTENANCE OF THE APPROPRIATE STORAGE TEMPERATURES. J.R.
Details
- Original title: FROID ET CONDITIONNEMENT EN 4E GAMME.
- Record ID : 1990-0162
- Languages: French
- Source: Rev. gén. Froid - vol. 79 - n. 3
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Vegetables - Keywords: Prepared food; Microbiology; Chilling; Salad; Vegetable; Hygiene; Packaging
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INVOLVEMENT OF PSEUDOMONADS IN DETERIORATION OF...
- Author(s) : NGUYEN-THE C., PRUNIER J. P.
- Date : 1989/02
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 24 - n. 1
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HYGIENE ET VRAI BON FROID POUR LA 4E GAMME.
- Author(s) : ROSSET R.
- Date : 1989
- Languages : French
- Source: Rev. gén. Froid - vol. 79 - n. 3
View record
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LA MINIMALISATION DES RISQUES BACTERIOLOGIQUES ...
- Author(s) : PIAZZA C.
- Date : 1989
- Languages : French
- Source: Kelvin - n. 2
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MICROBIOLOGIE DES PRODUITS VEGETAUX DITS DE 4E ...
- Author(s) : CATTEAU M.
- Date : 1990
- Languages : French
- Source: Inf. diét. - n. 2
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Quality of ready-to-serve vegetables.
- Author(s) : SENESI E.
- Date : 1996/01
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 50 - n. 1
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