ShareTemperature adjustment. Microwaves.
Remise à température. Micro-ondes.
Author(s) : TREAND V.
Type of article: Article
Summary
The document reviews available equipment, directions for use, the necessary precautions to obtain optimum efficiency and use of this process, as well as "food hygiene" standards for temperature control equipment.
Details
- Original title: Remise à température. Micro-ondes.
- Record ID : 1993-0566
- Languages: French
- Subject: Figures, economy
- Source: Surgélation - n. 309
- Publication date: 1992/06
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Economic data and statistics
- Keywords: Thawing; Reheating; Food; Microwave; Microorganism; Temperature; Optimization; Cooking; Freezing
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LES APPAREILS A MICRO-ONDES.
- Author(s) : HALIQUE V.
- Date : 1987/10
- Languages : French
- Source: Surgélation - n. 262
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HYDROCOLLOID FUNCTIONS TO IMPROVE STABILITY OF ...
- Author(s) : CARROLL L. E.
- Date : 1989
- Languages : English
- Source: J. Food Technol. - vol. 43 - n. 6
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LES MICRO-ONDES, OU RESTAURATION PROFESSIONNELLE.
- Author(s) : DREUILLET J. P.
- Date : 1984/03
- Languages : French
- Source: Surgélation - n. 223
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Temperature uniformity of microwave-heated food...
- Author(s) : FAKHOURI M. O., RAMASWAMY H. S.
- Date : 1993
- Languages : English
- Source: Food Res. int. - vol. 26 - n. 2
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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