ShareRESIDENCE-TIME BEHAVIOUR OF DEEP-FROZEN FOOD IN THE FROZEN FOOD CHAIN.
Author(s) : SPIESS W. E. L., GRUNEWALD T., HEFFT M.
Type of article: Book chapter
Summary
EVALUATION OF THE AVERAGE STORAGE TIME OF DIFFERENT FROZEN FOODS (FRUIT, VEGETABLES, MEAT, FISH) IN COLD STORES, RETAIL STORES AND INDIVIDUAL FREEZERS. INTERPRETATION OF THE RESULTS OBTAINED FOR THE EVALUATION OF THE OVERALL QUALITY OF PRODUCTS AFTER STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-220924.
Details
- Original title: RESIDENCE-TIME BEHAVIOUR OF DEEP-FROZEN FOOD IN THE FROZEN FOOD CHAIN.
- Record ID : 1987-1810
- Languages: English
- Source: In: Food Eng. Process Appl., Unit Oper., Elsevier - vol. 2
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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HOLDING TIME FOR FROZEN FOODS IN THE FROZEN FOO...
- Author(s) : SPIESS W. E. L.
- Date : 1988
- Languages : German
- Source: Klima Kälte Heiz. - vol. 16 - n. 7-8
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TEMPERATURE: THE GOLDEN KEY TO QUALITY RETENTION.
- Author(s) : SYMONS H.
- Date : 1985/05
- Languages : English
- Source: Frozen Food Rep. - 30; 32-33; 1 fig.; 1 tabl.
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- Author(s) : ULRICH R.
- Date : 1981
- Languages : French
- Source: Rev. gén. Froid - vol. 71 - n. 7-8
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- Author(s) : KENNEDY C. J., ARCHER G. P.
- Date : 2001/03
- Languages : French
- Source: Rev. gén. Froid - vol. 91 - n. 1011
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Grandes surfaces : pépinières d'interfaces.
- Author(s) : TRANCART M.
- Date : 1994/10
- Languages : French
- Source: La revue pratique du froid et du conditionnement d'air - n. 804
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