ShareCHANGES IN THE ORGANOLEPTIC PROPERTIES OF PEAS DURING FREEZING AND STORAGE.
[In Russian. / En russe.]
Author(s) : KOROBKINA Z. V., DRUZINSKAJA L. P.
Type of article: Article
Summary
CHANGES IN THE TEXTURE AND THE VARIOUS ORGANOLEPTIC PROPERTIES AT TEMPERATURES OF -18, -24, -35 DEG C AND IN TERMS OF STORAGE TIME.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1984-2312
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 10
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Organoleptic property; Chemical property; Pea; Vegetable; Freezing
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- Date : 1994
- Languages : English
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HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) S...
- Author(s) : FORNI E., GHEZZI M., POLESELLO A.
- Date : 1988
- Languages : English
- Source: Ann. IVTPA - vol. 19
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OSMOTIC CONCENTRATION OF GREEN BEANS PRIOR TO F...
- Author(s) : BISWAL R. N.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 4
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New subspecies of the green pea suitable for fr...
- Author(s) : RUTKOWSKA G., RYDZ A
- Date : 1993
- Languages : Polish
- Source: Chlodnictwo - vol. 28 - n. 2
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USE OF THE WATER ACTIVITY INDEX FOR THE QUALITA...
- Author(s) : KROTOV E. G., GORBATJUK L. G.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 7
View record