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DETERMINATION OF THE STORAGE LIFE OF QUICK FROZEN FOODS.

[In Hungarian. / En hongrois.]

Author(s) : BARTUCZ-KOVACS O., DENES V., VARKONYI J.

Type of article: Article

Summary

CHANGES IN THE PROPERTIES OF FOODS, MAINLY THE SENSORIAL AND MICROBIOLOGICAL CHARACTERISTICS, WERE INVESTIGATED AT DIFFERENT TEMPERATURES: 255 K (-18 DEG C) TO MODEL COLD STORE CONDITIONS, 263 K (-10 DEG C) TO MODEL DISPLAY CABINETS IN THE RETAIL TRADE AND 278 K (5 DEG C) TO REPRODUCE CONDITIONS IN HOUSEHOLD REFRIGERATORS. A PROPOSAL IS OFFERED AS REGARDS THE RECOMMENDED STORAGE LIFE OF INDIVIDUAL PRODUCTS.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1984-2285
  • Languages: Hungarian
  • Source: Hütöipar - vol. 29 - n. 4
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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