ShareBLANCHING PROCESS FOR VEGETABLES PRIOR TO FREEZING.
[In Polish. / En polonais.]
Author(s) : POSTOLSKI J.
Type of article: Article
Summary
THE EFFECTS AND OPTIMAL TECHNOLOGICAL PARAMETERS OF BLANCHING OF VEGETABLES DESTINED FOR FREEZING. THE RESULTS OF RESEARCH WORK, INDUSTRIAL PROCESSING METHODS AND COOLING AFTER PRODUCT BLANCHING.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1987-1386
- Languages: Polish
- Source: Chlodnictwo - vol. 20 - n. 2
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Blanching; Chilling; Frozen food; Process; Vegetable; Freezing
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- Date : 1994
- Languages : Spanish
- Source: Acta Alimentaria - vol. 31 - n. 251
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Wybrane zagadnienia obróbki chlodniczej brokula...
- Author(s) : KLUZA F., DOMIN M., WOLAK S.
- Date : 2000
- Languages : Polish
- Source: Chlodnictwo - vol. 35 - n. 11
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SIGNIFICANCE AND FUNCTION OF THE BLANCHING PROC...
- Author(s) : BUHLER K. D., GIERSCHNER K.
- Date : 1989
- Languages : German
- Source: Ind. Obst- Gemüseverwert. - vol. 74 - n. 5-6
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INFLUENCE OF FREEZING PROCESS ON THE TEXTURE OF...
- Author(s) : CANET W., ESPINOSA J.
- Date : 1983
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 23 - n. 4
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FRUIT AND VEGETABLE FREEZING FOR THE PRESERVATI...
- Author(s) : CAMARGO-NEVES-FILHO L. de
- Date : 1986/11
- Languages : Portuguese
- Source: Rev. ABRAVA - vol. 10 - n. 96
View record