THE LABORATORY AND FROZEN FOODS: A CONTROL MISSION.
LE LABORATOIRE ET LES PRODUITS SURGELES : UNE MISSION DE CONTROLE.
Author(s) : RUYMBEKE H. van
Type of article: Article
Summary
THE QUALITY CONTROL OF FROZEN FOODS BY TASTE TESTS AND MICROBIOLOGICAL AND CHEMICAL ANALYSES SHOULD BE DONE AT THE LEVEL OF BOTH MANUFACTURE AND DISTRIBUTION. IN BOTH CASES, IT WILL BE NECESSARY TO ESTABLISH A PERMANENT PROCEDURE AT A RATE DEPENDING ON THE SUPPLIER, THE QUALITY OF THE FOOD AND ITS FUTURE, THE RESULTS OF WHICH MAY BE COMPUTERIZED. J.L.
Details
- Original title: LE LABORATOIRE ET LES PRODUITS SURGELES : UNE MISSION DE CONTROLE.
- Record ID : 1986-0176
- Languages: French
- Source: Surgélation - n. 225
- Publication date: 1984/05
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
-
METHODES DE CONTROLE DE LA QUALITE DES PRODUITS...
- Author(s) : BARTHOLIN G.
- Date : 1985
- Languages : French
- Source: Rev. gén. Froid - vol. 75 - n. 2
View record
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APPLICATION OF TIME-TEMPERATURE INDICATORS IN F...
- Author(s) : SINGH R. P., WELLS J. H.
- Date : 1985/11/17
- Languages : English
- Source: Technology advances in refrigerated storage and transport.
- Formats : PDF
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OPTIMIZING THE QUALITY OF FROZEN FOODS.
- Author(s) : REID D. S.
- Date : 1990/07
- Languages : English
- Source: J. Food Technol. - vol. 44 - n. 7
View record
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BEHAVIOUR OF FROZEN FOODS IN THE FREEZING CHAIN.
- Author(s) : KUHNE
- Date : 1986
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 93
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THE APPLICATION OF FOOD ADDITIVES IN THE FROZEN...
- Author(s) : HRONIK M.
- Date : 1990
- Languages : Czech
- Source: Prum. Potravin - vol. 41 - n. 1
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