IIR document

EFFECT OF PRECOOLING AND COLD STORAGE ON THE QUALITY OF CURLED LETTUCE.

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

Summary

CURLED LETTUCES WERE STORED IN PERFORATED AND NONPERFORATED POLYETHYLENE BAGS, AND IN OPEN CASES. DURING THE STORAGE OF CURLED LETTUCE SAMPLES, QUALITY PARAMETERS(PH, TOTAL ACIDITY, WEIGHT LOSS, DRY MATTER AND ASCORBIC ACID CONTENTS, TEXTURE AND SENSORY PROPERTIES) WERE TESTED AT TWO DAYS INTERVALS. EXPERIENCES WITH AND WITHOUT PRECOOLING HAVE BEEN CARRIED OUT. RESULTS ARE GIVEN.

Available documents

Format PDF

Pages: 1748-1753

Available from 2022/12/01

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: EFFECT OF PRECOOLING AND COLD STORAGE ON THE QUALITY OF CURLED LETTUCE.
  • Record ID : 1992-2308
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (391)
See the conference proceedings