ShareAspects relating to freezing processes and their effects on nutritional quality of food.
[In Spanish. / En espagnol.]
Author(s) : PEREZ OREGON R.
Type of article: Article
Summary
Effects of food freezing on retention or loss of trace elements, proteins, lipids, glucides and vitamines.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1994-2930
- Languages: Spanish
- Source: Aliment. Chile Latinoam. - vol. 18 - n. 1
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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ASSAY INTO CALORIES CONTAINED IN QUICK-FROZEN P...
- Author(s) : KOVACS O., KOVACS L.
- Date : 1984
- Languages : Hungarian
- Source: Hütöipar - vol. 30 - n. 4
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EUROPEAN RESEARCH COLLABORATION IN THE FIELD OF...
- Author(s) : JUL M.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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LES ESCARGOTS.
- Date : 1982/07
- Languages : French
- Source: Bull. Inf. Lab. Coop. - n. 145
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FROZEN FOODS: AS NUTRITIOUS AS FRESH.
- Author(s) : MEISTER K. A.
- Date : 1984/01
- Languages : English
- Source: News Views, Inf. Retr. Serv. - X
View record
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NUTRITIONAL CONSEQUENCES OF FOOD FREEZING.
- Author(s) : ZINCK O.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 623-631; 5 fig.; 18 ref.
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