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DETERMINATION OF THE CORRELATIONS BETWEEN STORAGE TEMPERATURE, STORAGE TIME, AND CHANGES IN THE QUALITY OF FROZEN SPINACH PUREE.

[In Hungarian. / En hongrois.]

Author(s) : RACZ E., SZABOLCS L.

Type of article: Article

Summary

CHANGES IN CHLOROPHYLL, BOUND WATER, NITRITE AND ASCORBIC ACID CONTENTS, COLOUR, PH, MICROFLORA (MESOPHILIC, PSYCHROPHYLIC AND COLIFORM MICROORGANISMS) IN TERMS OF THE STORAGE TEMPERATURE OF FROZEN SPINACH PUREE. SENSORY SCORES ARE CORRELATEDTO PH AND ASCORBIC ACID CONTENT. (Bull. bibliogr. CDIUPA, FR., 14, N.10, OCT. 1980, 31 ; 147824.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1981-1212
  • Languages: Hungarian
  • Source: Elelmiszervizsg. Kozl. - vol. 26 - n. 3
  • Publication date: 1980

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