ShareSummary
COMPARISON OF THE ORGANOLEPTIC PROPERTIES, TEXTURAL CHARACTERISTICS AND LOSSES OF NUTRIENT COMPONENTS IN PIZZAS CONTAINING PROTEINS OF UNICELLULAR ORGANISMS OR TEXTURIZED VEGETABLE PROTEINS MAINTAINED FOR ONE YEAR AT 263, 253 OR 243 K (-10, -20 OR -30 DEG C). TEMPERATURE FLUCTUATIONS DETERIORATE PIZZA TEXTURE AND FLAVOUR BUT THEY REDUCE THE BACTERIAL LOAD. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-218976.
Details
- Original title: EFFECT OF FROZEN STORAGE ON DIFFERENT PIZZA FORMULATIONS.
- Record ID : 1987-1882
- Languages: English
- Source: Cereal Foods World - vol. 31 - n. 10
- Publication date: 1986
Links
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Indexing
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A significant difference: investigation of cook...
- Author(s) : BAUERMANN O.
- Date : 1993
- Languages : German
- Source: Brot Backwaren - vol. 41 - n. 7-8
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SURVIVAL OF SELECTED INDICATOR AND PATHOGENIC B...
- Author(s) : DICKSON J. S.
- Date : 1987
- Languages : English
- Source: Journal of Food Protection - vol. 50 - n. 10
View record
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Some aspects of staleness of bread.
- Author(s) : FIK M., CELEJ A.
- Date : 1993
- Languages : Polish
- Source: Chlodnictwo - vol. 28 - n. 1
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ACCEPTABILITY OF FROZEN WHITE SLICED BREAD.
- Author(s) : GORMLEY T. R.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 750-753; 5 tabl.; 11 ref.
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Studies of frozen doughs. 2. Flour quality requ...
- Author(s) : INOUE Y., BUSHUK W.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 4
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