ShareEFFECT OF BLANCHING AND STORAGE TEMPERATURE ON THE CHEMICAL COMPOSITION OF FROZEN MUSHROOMS (AGARICUS BISPORUS).
[In Serbo-Croat. / En serbo-croate.]
Author(s) : HEGEDUSIC V., BLAZEVIC B., FRANOTOVIC M.
Type of article: Article
Summary
STUDY OF THE EFFECTS OF BLANCHING IN HOT WATER OR POTASSIUM METABISULPHITE OR SODIUM THIOSULPHATE SOLUTIONS, AND ALSO CHANGES IN THE COMPOSITION OF MUSHROOM DURING STORAGE AT 263 OR 255 K (-10 OR -18 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-246371.
Details
- Original title: [In Serbo-Croat. / En serbo-croate.]
- Record ID : 1990-0172
- Languages: Serbo-croatian
- Source: Hrana Ishr. - vol. 29 - n. 4
- Publication date: 1988
Links
See the source
Indexing
- Themes: Vegetables
- Keywords: Mushroom; Blanching; Freezing
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BLANCHING OF VEGETABLES FOR FREEZING.
- Author(s) : STEINBUCH I. E.
- Date : 1988
- Languages : English
- Source: In: Prog. Food Preserv. Process., Ceria - vol. 1
View record
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AGARITINE CONTENT OF FRESH AND PROCESSED MUSHRO...
- Author(s) : LIU J. W.
- Date : 1982
- Languages : English
View record
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PHYSICAL AND CHEMICAL PROPERTIES OF QUICK-FROZE...
- Author(s) : LENARTNE-DEVANYI M., ILLYESNE-OTVOS M.
- Date : 1981
- Languages : Hungarian
- Source: Elelmez. Ip. - vol. 35 - n. 6
View record
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FROZEN MUSHROOMS. 1. SELECTION OF THE MOST SUIT...
- Author(s) : FUSTER C., PRESTAMO G., ESPINOSA J.
- Date : 1982
- Languages : Spanish
- Source: Aliment. Rev. Tecnol. Hig. Aliment. - vol. 19 - n. 131
View record
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STUDIES ON REDUCING SHRINKAGE AND IMPROVING SEN...
- Author(s) : GORMLEY T. R.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 701-705; 4 tabl.; 7 ref.
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