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EFFECT OF DIFFERENT PACKAGING METHODS ON THE QUALITY OF DEEP FROZEN AFYON CREAM.

Author(s) : PALA M., SAYGI Y. B.

Summary

AFYON CREAM IS A TRADITIONAL TURKISH DAIRYPRODUCT, EATEN WITH DESSERTS. THE STUDY IS CONCERNED WITH THE STORAGE OF FROZEN AFYON CREAM, AND THE QUALITY CHANGES DURING STORAGE. AFYON CREAM WAS FROZEN AND VACUUM OR NITROGEN PACKED. THE PACKING MATERIAL WAS OPAQUE AND LIGHT-PROOF. THE RESULTS SHOW THAT AFYON CREAM, PACKED UNDER NITROGEN AND MORE PARTICULARLY UNDER VACUUM, CAN BE FROZEN AND STORED FOR 21 WEEKS WITHOUT DETERIORATING.

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Pages: 1990-4

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Details

  • Original title: EFFECT OF DIFFERENT PACKAGING METHODS ON THE QUALITY OF DEEP FROZEN AFYON CREAM.
  • Record ID : 1992-1764
  • Languages: English
  • Publication date: 1990/09/24
  • Source: Source: C. R. Réun. Dresde, IIF/Proc. Dresd. Meet., IIR
    1990-4; 569-573; 2 fig.; 5 tabl.; 2 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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