ShareChanges in physicochemical characteristics during storage.
[In Russian. / En russe.]
Author(s) : IORGATCHEVA E. G., BANOVA S. I.
Type of article: Article
Summary
Studies on artichoke puree mass portion's influence on physicochemical characteristics during storage were carried out. Changes in moisture and reducer content, total acidity and density were defined. For "Magnolia", a new type of artichoke, the shelf life was extended up to 1.5 months.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 2004-2378
- Languages: Russian
- Source: Holodil'na Tehnika i Tehnologiâ - n. 1
- Publication date: 2003
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Precooked food - Keywords: Artichoke; Puree; Physical property; Chemical property; Vegetable; Cold storage; Storage life
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- Date : 1994
- Languages : English
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- Author(s) : RAM K., GODARA N. R.
- Date : 1994
- Languages : English
- Source: Haryana agric. Univ. J. Res. - vol. 24 - n. 2-3
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A study of longevity of cut carnations (Dianthu...
- Author(s) : CELIKEL F. G., KARACALI I.
- Date : 1991/12
- Languages : English
- Source: Acta Hortic. - n. 298
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Controlled-atmosphere storage of sugar peas.
- Author(s) : ONTAI S. L., PAULL R. E., SALTVEIT M. E. Jr
- Date : 1992
- Languages : English
- Source: HortScience - vol. 27 - n. 1
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Some physicochemical measurements on mushrooms ...
- Author(s) : NARVAIZ P.
- Date : 1994
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 1
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