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.
View record
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MODELLING TEMPERATURE FLUCTUATIONS IN STORED FR...
- Author(s) : ZURITZ C. A., SINGH R. P.
- Date : 1985
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 8 - n. 5
- Formats : PDF
View record
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TIME-TEMPERATURE INDICATORS: DO THEY WORK.
- Author(s) : SELMAN J. D., BALLANTYNE A.
- Date : 1988
- Languages : English
- Source: Food Manuf. - vol. 63 - n. 12
View record
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TIME-TEMPERATURE SURVEYS IN THE FROZEN FOOD CHAIN.
- Author(s) : SPIESS W. E. L., FOLKERS D.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 585-604; 9 fig.; 11 tabl.; 15 ref.
View record
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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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