ShareTECHNOLOGY FOR THE CENTRALISED PRODUCTION AND COOLING OF PRECOOKED FOOD.
[In German. / En allemand.]
Author(s) : LAMBREV B.
Type of article: Article
Summary
RATIONALIZATION OF THE PRODUCTION OF A PRECOOKED FOOD CONTAINING MEAT AND VEGETABLES. AFTER COOKING UNDER PRESSURE THE PRODUCT IS COOLED BY AIR AT -15 deg C. IT CAN BE STORED AT -4 deg C FOR FOUR DAYS, WITHOUT CHANGES EITHER IN ITS PHYSICAL AND CHEMICAL PROPERTIES OR IN ITS MICROBIOLOGICAL QUALITY.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1982-0183
- Languages: German
- Source: Lebensmittelindustrie - vol. 28 - n. 3
- Publication date: 1981
Links
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Indexing
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HYGIENIC LEVEL AND ENERGETIC VALUE OF THE PRECO...
- Author(s) : FOTI S.
- Date : 1988
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 265
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INFLUENCE DE LA TEMPERATURE DE CONSERVATION SUR...
- Author(s) : USSEGLIO-TOMASSET L.
- Date : 1983/01
- Languages : French
- Source: Bull. OIV - vol. 56 - n. 623
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PHYSICO-CHEMICAL PARAMETERS AND DIGESTIBILITY O...
- Author(s) : BELLISARIO V.
- Date : 1980
- Languages : Italian
- Source: Riv. ital. Sostanze grasse - vol. 57 - n. 10
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QUICK COOLING OF WARM DESSERTS.
- Date : 1982
- Languages : German
- Source: Ind. Obst- Gemüseverwert. - vol. 67 - n. 14
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FOOD SERVICE SYSTEM TECHNOLOGY OF READY-TO-EAT ...
- Author(s) : SENESI E.
- Date : 1986
- Languages : Italian
- Source: Atti IVTPA - vol. 9
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