ShareChanges in peas due to freezing and storage.
Author(s) : FORNI E., CRIVELLI G., POLESELLO A., GHEZZI M.
Type of article: Article
Summary
Comparison of the composition (dry matter, glucides, pectic compounds, chlorophyll and pheophytine), pH, acidity, firmness, colour and organoleptic quality of fresh and quick-frozen peas, prior to and after 6 months storage at -20 deg C. Nine new lines and one cultivar of peas are tested. The results are commented, particularly those on the freezing ability of each line.
Details
- Original title: Changes in peas due to freezing and storage.
- Record ID : 1994-0314
- Languages: English
- Source: J. Food Process. Preserv. - vol. 15 - n. 6
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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