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BEHAVIOUR TO QUICK FREEZING OF VEGETABLES. NEW CONTRIBUTION ON VARIETIES SUITABILITY: GREEN-BEAN.

[In Italian. / En italien.]

Author(s) : CRIVELLI G.

Type of article: Article

Summary

THE SUITABILITY OF VEGETABLES TO QUICK-FREEZING IS GENERALLY EVALUATED TAKING INTO ACCOUNT EITHER AGRONOMICAL OR TECHNOLOGICAL AND ORGANOLEPTICAL PARAMETERS. AMONG LATER ONES HAS A CERTAIN IMPORTANCE THE JUDGEMENT OF PRODUCT ASPECT WHICH, IN FROZEN GREEN BEANS, IS CONDITIONED BY SKIN SLOUGHING AFTER COOKING. A METHOD WAS ADOPTED ALLOWING TO DETERMINE THE AMOUNT OF THE PHENOMENON. THIS PAPER DEALS WITH THE RESULTS OBTAINED WITHIN SIX GREEN BEAN VARIETIES.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1982-0457
  • Languages: Italian
  • Source: Ann. IVTPA - vol. 10
  • Publication date: 1979
  • Document available for consultation in the library of the IIR headquarters only.

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