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CHANGE IN THE QUALITY OF FRESH CREAM DURING COLD STORAGE.

[In Russian. / En russe.]

Author(s) : MISENINA Z. A., BABUSEVA A. A.

Type of article: Article

Summary

THE AUTHORS GIVE THE RESULTS OF TESTS ON THE CHANGE IN THE QUALITY OF FRESH CREAM WITH 20, 25 AND 30% FAT CONTENTS DURING STORAGE AT 273 K (0 DEG C) + OR -1 K. THE OPTIMUM STORAGE TIMES OF THESE CREAMS DEPEND ON THE TYPE OF PACKAGING. THE RESULTS WERE CONSIDERED IN THE REVISION OF THE < RECOMMENDATIONS FOR THE ADMISSION AND STORAGE OF COTTAGE CHEESE AND FRESH CREAM IN COLD STORES >.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-2380
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 1
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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