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The quality of fresh chilled food: the factors time-temperature-resistance and product-process-packing.

[In Spanish. / En espagnol.]

Author(s) : ASTIASARAN I., PENA M. P., CID C.

Type of article: Article

Summary

Both of these concepts for controlling the quality of fresh chilled foods and the estimation of their storage life are explained. The effect of each parameter on quality, during storage at low temperatuure of products of plant or animal origin is described.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1996-1608
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 33 - n. 267
  • Publication date: 1995

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