Technical sheets of the Centre d'Expérimentation et de Valorisation des Produits de la Mer (CEVPM).

Fiches techniques du Centre d'Expérimentation et de Valorisation des Produits de la Mer (CEVPM).

Author(s) : CEVPM

Type of monograph: Other

Summary

This document includes six technical files: chemical composition of the flesh of various sea products: processing coefficients of various fresh fish products; the world production of sea products; glossary of the composition and quality of sea products (see n° 2-4107); vacuum cooking and pasteurization; the principles of hazard analysis critical control point.

Details

Original title: Fiches techniques du Centre d'Expérimentation et de Valorisation des Produits de la Mer (CEVPM).
Record ID : 1994-0681
Languages: French
Publication: CEVPM (Centre d'Expérimentation et de Valorisation des Produits de la Mer) - France/France
Publication date: 1992
Collection:
Source: Source: n. 1-6; 79 p. (15 x 21); fig.; tabl.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food engineering;
Food quality and safety. Microbiology;
Packaging;
Fish and fish product
Keywords: Regulations; Pasteurization; France; Food industry; Modified atmosphere; Microbiology; Manufacturer; Factory; Design; Terminology; Recommendation; Organoleptic property; Salmon; Seafood; Fish; Market; Europe; Packaging; Cooking; Smoking