Share

THE EFFECT OF REFRIGERATION ON THE QUALITY OF SOME PREPARED FOODS.

Author(s) : HILL M. A.

Type of article: Book chapter

Summary

BIBLIOGRAPHICAL REVIEW OF THE EFFECT OF REFRIGERATION AND THERMAL SHOCK EXPERIENCED BY FOODSTUFFS IN CATERING ON THEIR ORGANOLEPTIC, NUTRITIONAL AND SANITARY PROPERTIES. THE NEED FOR THE STRICT CONTROL OF TIME-TEMPERATURE PARAMETERS FOR MAINTAINING THE QUALITY OF PREPARED FROZEN AND CHILLED FOODS IS EMPHASIZED. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-226736.

Details

  • Original title: THE EFFECT OF REFRIGERATION ON THE QUALITY OF SOME PREPARED FOODS.
  • Record ID : 1988-0694
  • Languages: English
  • Source: In: Dev. Food Preserv., Elsevier - vol. 4
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing