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THE PRODUCTION OF FRESH READY-TO-USE MEALS FOR COOLED DISTRIBUTION AT TEMPERATURES ABOVE 273 K (0 DEG C).

[In Dutch. / En néerlandais.]

Author(s) : AALDERING F. T.

Type of article: Article

Summary

THE TERMS FRESHNESS AND KEEPING QUALITY ARE LINKED TOGETHER, WHICH IMPLIES THAT EXPERTISE IS REQUIRED FROM THE PRODUCER AS WELL AS THE DISTRIBUTION CHANNELS. HOWEVER, AFTER THE PRODUCT HAS BEEN SOLD TO THE CONSUMER, NO MORE INFLUENCE CAN BE EXERTED FOLLOWING LOSS OF QUALITY DUE TO INEXPERT HAND-LING. NEVERTHELESS IT IS POSSIBLE TO INFLUENCE THE QUALITY LOSS BY INTRODUCING THE SO-CALLED < CODE OF PRACTICE >, THAT IS TO SAY INFLUENCING THE QUALITY BY THE SELECTION OF RAW MATERIALS, THE MANUFACTURING METHODS AND HYGIENIC DISTRIBUTION.

Details

  • Original title: [In Dutch. / En néerlandais.]
  • Record ID : 1990-0224
  • Languages: Dutch
  • Source: Koeltech. Klim. - vol. 82 - n. 4
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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