ShareEFFECT OF SMALL ADDITIONS OF SODIUM CHLORIDE ON THE FLAVOUR RATING OF FROZEN GREEN BEANS.
[In German. / En allemand.]
Author(s) : SCHALLER A., WEISS J.
Type of article: Article
Summary
THE EFFECT OF SMALL ADDITIONS OF KITCHEN SALT ON THE FLAVOUR OF FROZEN GREEN BEANS WAS STUDIED FOR VARIOUS STORAGE TIMES AT 245 K (-28 DEG C). THE AUTHORS SURVEY THE KIND AND PREPARATION OF SAMPLES AND TEST PROCEDURES AND THEY REPORT THE DETAILED RESULTS OF THESE TESTS, WHICH ARE DISCUSSED. UNDER GIVEN TEST CONDITIONS, IT IS CONCLUDED THAT SODIUM CHLORIDE MARKEDLY INCREASES THE FLAVOUR OF THE PRODUCT. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1985-1984
- Languages: German
- Source: Lebensm. Biotechnol. - n. 3
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
THE CONSEQUENCES OF VARYING DEGREES OF BLANCHIN...
- Author(s) : KATSABOXAKIS K. Z., PAPANICOLAOU D. N.
- Date : 1984
- Languages : Greek
View record
-
QUALITATIVE ASPECTS AND SUITABILITY OF SOME VEG...
- Author(s) : CRIVELLI G.
- Date : 1987
- Languages : Italian
- Source: Atti IVTPA - vol. 10
View record
-
OBJECTIVATION OF QUALITY CRITERIA FOR FROZEN VE...
- Author(s) : KLOP W.
- Date : 1981/02
- Languages : Dutch
- Source: Sprenger Inst., 1980 annu. Rep. - 30.
View record
-
THE PROBLEM OF VARIETIES SUITABILITY TO FREEZIN...
- Author(s) : CRIVELLI G.
- Date : 1982
- Languages : Italian
- Source: Atti IVTPA - vol. 5
View record
-
ENZYME ACTIVITY AND QUALITY OF FROZEN GREEN BEA...
- Author(s) : LEE C. Y., SMITH N. L., HAWBECKER D. E.
- Date : 1989
- Languages : English
- Source: J. Food Qual. - vol. 11 - n. 4
View record