ShareTHE TTT-PPP CONCEPT.
Author(s) : BÖGH-SÖRENSEN L.
Type of article: Book chapter
Summary
COST-91 PROJECTS ON TIME-TEMPERATURE TOLERANCE AND PRODUCT-PROCESSING AND PACKAGING (TTT AND PPP) HAVE INCREASED THE KNOWLEDGE ON THE STORAGE LIFE OF FROZEN FOODS AND OF THE FACTORS AFFECTING IT. LITERATURE IS REVIEWED. C.R.F.
Details
- Original title: THE TTT-PPP CONCEPT.
- Record ID : 1985-1473
- Languages: English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 511-521; 2 fig.; 37 ref.
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Freezing of foodstuffs;
Packaging - Keywords: Parsley; Mushroom; Bread; Meat; Treatment; Time-temperature tolerance; Frozen food; Fish; French bean; Packaging; Freezing
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FREEZING AND THAWING. CONCLUSION OF THE MEETING...
- Author(s) : JUL M.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 499-510; 5 fig.; 2 tabl.; 2 ref.
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APPLICATION OF THE STATISTICAL MODEL OF WEIBULL...
- Author(s) : TOMASICCHIO M.
- Date : 1989
- Languages : Italian
- Source: Ind. Conserve - vol. 64 - n. 2
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QUALITY DETERIORATION OF REFRIGERATED FOODS AND...
- Author(s) : MORENO J.
- Date : 1984
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 6
- Formats : PDF
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An on-line method for predicting freezing time ...
- Author(s) : MIHORI T., WATANABE H.
- Date : 1994
- Languages : English
- Source: J. Food Eng. - vol. 23 - n. 3
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SENSORY QUALITY AND NUTRIENT STABILITY OF RAW A...
- Author(s) : LEE W.
- Date : 1981
- Languages : English
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