IIR document
The "freshness chip" in cold-chain management and control and the extension of use to consumers.
Démarche de la "puce fraîcheur" dans la gestion et la maîtrise de la chaîne du froid positif chez un distributeur et sa diffusion auprès des consommateurs.
Author(s) : BEYER O.
Summary
Time-temperature indicators have two advantages: they ensure quality along the cold chain, and provide a valuable service to consumers since they enable them to evaluate the "remaining commercial shelf life" of the products, both in stores and at home.
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Details
- Original title: Démarche de la "puce fraîcheur" dans la gestion et la maîtrise de la chaîne du froid positif chez un distributeur et sa diffusion auprès des consommateurs.
- Record ID : 1996-0194
- Languages: French
- Source: Refrigeration and the Quality of Fresh Vegetables.
- Publication date: 1994/09/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (33)
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Indexing
-
Le froid alimentaire : le point de vue de la di...
- Date : 1997/11/26
- Languages : French
- Source: CIIA, Rapp. Froid aliment., Paris - 8 p.; 1 tabl.
View record
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TIME-TEMPERATURE INDICATORS.
- Author(s) : TAOUKIS P. S., FU B., LABUZA T. P.
- Date : 1991/10
- Languages : English
- Source: J. Food Technol. - vol. 45 - n. 10
View record
-
Chemical time-temperature integrators as qualit...
- Author(s) : TAOUKIS P. S., LABUZA T. P.
- Date : 1997/06/16
- Languages : English
- Source: Predictive Microbiology Applied to Chilled Foods Preservation
- Formats : PDF
View record
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UN MOYEN DE CONTROLE PERMANENT DE LA TEMPERATUR...
- Author(s) : PERINO D., LEWINER J., GROLEE J.
- Date : 1987/08/24
- Languages : French
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
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PHOTOACTIVABLE TIME-TEMPERATURE INDICATORS FOR ...
- Author(s) : BHATTACHARJEE H. R.
- Date : 1988
- Languages : English
- Source: J. agric. Food Chem. - vol. 36 - n. 3
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