ShareREFRIGERATION IN CATERING.
LE FROID EN RESTAURATION.
Author(s) : BARRAIRON
Type of article: Periodical article
Summary
PROCEEDINGS OF < ASSISES DE LA RESTAURATION > (PARIS, DECEMBER 1983), WHERE TWO MAIN THEMES WERE DISCUSSED: REFRIGERATION IN CATERING: EFFECTS AND INTEREST, PRECAUTIONS TO BE TAKEN ; SAFETY OF THE ELECTROMECHANICAL EQUIPMENT USED IN PROFESSIONAL COOKING: DISTRIBUTION OF ACCIDENTS, REGULATIONS ABOUT THE EQUIPMENT. J.L.
Details
- Original title: LE FROID EN RESTAURATION.
- Record ID : 1986-0297
- Languages: French
- Source: RTVA - 1984.05; 36-42; 3 fig.; 1 tabl.
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Precooked food
- Keywords: Regulations; France; Safety; Community catering
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Tout comprendre en restauration.
- Author(s) : TRANCART M.
- Date : 2000/07
- Languages : French
- Source: Rev. gén. Froid - vol. 90 - n. 1005
View record
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Tendances en restauration collective.
- Author(s) : HEIZER A.
- Date : 2000/07
- Languages : French
- Source: Rev. gén. Froid - vol. 90 - n. 1005
View record
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LE FROID ET LA RESTAURATION COLLECTIVE.
- Author(s) : NEYRAC G.
- Date : 1984/02
- Languages : French
- Source: Surgélation - n. 222
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SALLES MICROBIOLOGIQUEMENT MAITRISEES EN CUISIN...
- Author(s) : DUCOMMUN A.
- Date : 1989
- Languages : French
- Source: La revue pratique du froid et du conditionnement d'air - vol. 44 - n. 696
View record
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Restauration : les chiffres clés.
- Date : 1996/11
- Languages : French
- Source: Monde Surgelé - vol. 4 - n. 8
View record