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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FLAVOUR AND NUTRITIONAL CONCERNS RELATING TO TH...
- Author(s) : REINECCIUS G. A.
- Date : 1989
- Languages : English
- Source: J. Food Technol. - vol. 43 - n. 1
View record
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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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EFFECT OF THE TEMPERATURE FLUCTUATION ON THE ME...
- Author(s) : JIANG S. T., TSAO C. Y., HO M. L.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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FORMATION AND STABILIZATION OF STRUCTURE OF QUI...
- Author(s) : FILCHAKOVA N. N., MERKULOVA N. V.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
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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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