Chilled foods : The ongoing debateFunded under: IC-COST
The 1984-1988 COST 91bis programme concerning the effect of processing and distribution on the quality and nutritive value of food comprised three sub-programmes. One of these sub-programmes involved the chilling, chilled storage and distribution of food. Chilled foods have revolutionised quality and freshness of commodities but have also raised a number of issues of concern to both the industry and general public. This book is an edited version of the reports of the nine chilled food workshops that addressed such issues. These include: (i) a discussion on general issues associated with chilled foods; (ii) chilling of fruit and vegetables; (iii) chilling of meat and meat products; (iv) shelf life and distribution of chilled foods; (v) chilled fish; (vi) chilled foods in catering and at a retail level.
Bibliographic Reference: EUR 12743 EN (1990) 128 pp.
Availability: Elsevier Science Publishers Ltd., Crown House, Linton Road, Barking, Essex IG11 8JU (GB)
ISBN: ISBN 1-85166-488-2
Record Number: 199230010 / Last updated on: 1994-11-29
Original language: en
Available languages: en