ShareTHE APPLICATION OF RESEARCH DATA IN THE QUICK FROZEN FOOD INDUSTRY.
Author(s) : SANDERSON-WALKER M.
Type of article: Book chapter
Summary
MARKET RESEARCH HAS SHOWN THAT TASTE AND NUTRITIONAL VALUE ARE RATED VERY HIGHLY. A PRUDENT MANUFACTURER HAS REGARD TO CONSUMER NEEDS AND ENSURES THAT PACKETS ARE ARTWORKED SO THAT AN INFORMED CHOICE CAN BE MADE. PRODUCTS MUST ALSO BE DESIGNED WITHIN THE TTT FACTORS RELEVANT TO THE DISTRIBUTION CHAIN. MAJOR ADVANCES IN THE FUTURE WILL COME FROM A MIXTURE OF SCIENTIFIC DISCIPLINES WORKING TOGETHER. THERE IS ALSO A NEED FOR DISCUSSIONS WITH RETAILERS ON THE IMPORTANCE OF GOOD HANDLING AND TEMPERATURE CONTROL.
Details
- Original title: THE APPLICATION OF RESEARCH DATA IN THE QUICK FROZEN FOOD INDUSTRY.
- Record ID : 1985-1463
- Languages: English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 632-641; 2 fig.; 4 tabl.; 12 ref.
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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PRODUITS SURGELES ET NUTRITION.
- Author(s) : BESANCON P.
- Date : 1985
- Languages : French
- Source: Rev. gén. Froid - vol. 75 - n. 2
View record
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THE CONSUMERS' VIEW OF FROZEN FOODS.
- Author(s) : SALMON J. A.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 642-646; 10 ref.
View record
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ASSAY INTO CALORIES CONTAINED IN QUICK-FROZEN P...
- Author(s) : KOVACS O., KOVACS L.
- Date : 1984
- Languages : Hungarian
- Source: Hütöipar - vol. 30 - n. 4
View record
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VARIATIONS DE TEMPERATURE ET QUALITE DES PRODUI...
- Author(s) : ULRICH R.
- Date : 1981
- Languages : French
- Source: Rev. gén. Froid - vol. 71 - n. 7-8
View record
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FROZEN FOODS: AS NUTRITIOUS AS FRESH.
- Author(s) : MEISTER K. A.
- Date : 1984/01
- Languages : English
- Source: News Views, Inf. Retr. Serv. - X
View record