Share

REHEATING 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