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Chinese cabbage midribs and leaves physical changes as related to freeze-processing.

Author(s) : FUCHIGAMI M., MIYAZAKI K., HYAKUMOTO N., NOMURA T., SASKI J.

Type of article: Article

Summary

Differences were investigated between conventional (at -20 and -35 deg C) or program freezing (at 2 different rates). Softening of tissues and amount of drip were least to greatest: program freezing -5 deg C/minute; program freezing -2 deg C/minute; freezing -35 deg C; freezing -20 deg C, respectively.

Details

  • Original title: Chinese cabbage midribs and leaves physical changes as related to freeze-processing.
  • Record ID : 1997-0907
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 6
  • Publication date: 1995/11
  • Document available for consultation in the library of the IIR headquarters only.

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