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.
Links
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Indexing
-
OPTIMIZING THE QUALITY OF FROZEN FOODS.
- Author(s) : REID D. S.
- Date : 1990/07
- Languages : English
- Source: J. Food Technol. - vol. 44 - n. 7
View record
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BEHAVIOUR OF FROZEN FOODS IN THE FREEZING CHAIN.
- Author(s) : KUHNE
- Date : 1986
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 93
View record
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THE APPLICATION OF FOOD ADDITIVES IN THE FROZEN...
- Author(s) : HRONIK M.
- Date : 1990
- Languages : Czech
- Source: Prum. Potravin - vol. 41 - n. 1
View record
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PREPARING FOODS FOR THE BIG FREEZE.
- Author(s) : ALEXANDER A.
- Date : 1979
- Languages : English
- Source: Food Flavour. Ingred. Process. - vol. 1 - n. 4
View record
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TEMPERATURE TOLERANCE FOR DEEP FROZEN FOODS.
- Author(s) : LEVETZOW R., SCHUTT-ABRAHAM I.
- Date : 1985/07
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 7
View record