ShareEFFECT OF TEMPERATURE ON THE QUALITY OF FROZEN FRIED POTATOES IN THE LONG-TERM STORAGE.
[In German. / En allemand.]
Type of article: Article
Summary
THE RESULTS OF A STUDY, BY THE DUTCH INSTITUTE INVESTIGATING THE PROBLEMS IN POTATO STORAGE AND USE, OF THE CHANGE IN THE PROPERTIES OF FROZEN FRIED POTATOES DURING LONG-TERM STORAGE AT TEMPERATURES OF 255, 258, 261, 264 AND 267 K (-18, -15, -12, -9 AND -6 DEG C) ARE SUMMARISED. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1984-0219
- Languages: German
- Source: Ind. Obst- Gemüseverwert. - vol. 68 - n. 5
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Potato; Organoleptic property; Fried potato; Freezing
-
STABILITY OF HYDROGENATED SOYBEAN FAT AT PREFRY...
- Author(s) : KEIJBETS M. J. H.
- Date : 1983
- Languages : English
- Source: J. am. Oil Chem. Soc. - vol. 60 - n. 2
View record
-
Instrumental and sensory tests of texture of co...
- Author(s) : DU PONT M. S., KIRBY A. R., SMITH A. C.
- Date : 1992/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 3
View record
-
SUITABILITY OF HYDROGENATED SOYBEAN OILS FOR PR...
- Author(s) : KEIJBETS M. J. H., EBBENHORST-SELLER G., RUISCH J.
- Date : 1985
- Languages : English
- Source: J. am. Oil Chem. Soc. - vol. 62 - n. 4
View record
-
THE EFFECT OF THE STORAGE TEMPERATURE AT PROLON...
- Author(s) : LUDWIG J. W.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 735-739; 3 fig.; 6 tabl.
View record
-
FREEZING OF PARTIALLY FRIED POTATO (SOLANUM TUB...
- Author(s) : PASCHOALINO J. E., FONSECA H.
- Date : 1987
- Languages : Portuguese
- Source: Colet. ITAL - vol. 17 - n. 2
View record