ShareREHEATING OF FROZEN PREPARED DISHES IN RELATION TO PACKAGING.
[In Czech. / En tchèque.]
Author(s) : HOUSOVA J.
Type of article: Article
Summary
REHEATING BY CONVECTION, IR, HOT WATER [368 K (95 DEG C)], STEAM, MICROWAVE/CONVECTION AND SPECIAL METHODS (EG DIELECTRIC INTEGRAL-HEATING SYSTEM) ARE CONSIDERED IN THIS SURVEY ILLUSTRATED WITH GRAPHS ; AND RELATIONSHIPS BETWEEN TYPE AND NATURE OF PACKAGE AND EFFICACY OF THE DIFFERENT REHEATING METHODS ARE DISCUSSED. (INT. PACKAG. ABSTR., GB., 2, N.3, 1982/03, 142, 602.
Details
- Original title: [In Czech. / En tchèque.]
- Record ID : 1983-0215
- Languages: Czech
- Source: Prum. Potravin - vol. 32 - n. 3
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Packaging;
Precooked food - Keywords: Reheating; Prepared food; Infrared; Microwave; Precooked food; Packaging; Convection
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SOME ASPECTS OF THE REFRIGERATION OF PREPARED F...
- Author(s) : ALONSO RODRIGUEZ M.
- Date : 1982/06
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - vol. 10 - n. 119
View record
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EFFECTIVE OF COMPONENT CONFIGURATION AND PACKAG...
- Author(s) : BOWS J. R., RICHARDSON P. S.
- Date : 1990/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 25 - n. 5
View record
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FROZEN FOODS FOR CATERING MICROWAVES.
- Author(s) : KERR S.
- Date : 1990/12
- Languages : English
- Source: Frozen chill. Foods - vol. 44 - n. 12
View record
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HEATING OF FROZEN MEALS.
- Author(s) : HOUSOVA J.
- Date : 1986
- Languages : Czech
- Source: Prum. Potravin - vol. 37 - n. 2
View record
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LE FROID DANS LA RESTAURATION.
- Author(s) : DURRIEU Y.
- Date : 1983/03
- Languages : French
- Source: Surgélation - 27-36; 6 phot.
View record