ShareEFFECT OF VARIOUS FREEZING TEMPERATURES AND STORAGE PERIOD ON PROPERTIES OF EGG PULP.
[In Polish. / En polonais.]
Author(s) : TRZISZKA T., SMOLINSKA T., OPIELEWSKA K.
Type of article: Article
Summary
TWO TEMPERATURE VARIANTS [228 AND 249 K (-45 AND -24 DEG C] WERE USED FOR FREEZING EGG PULP IN SMALL UNIT PACKAGES MADE OF PVC AND FROZEN STORED FOR 6 MONTHS. DURING THE STORAGE, VISCOSITY, FOAMING ABILITY AND ORGANOLEPTIC TESTS WERE CARRIED OUT. THE TEMPERATURE OF 249 K IS OPTIMAL.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1983-0188
- Languages: Polish
- Source: Chlodnictwo - vol. 16 - n. 4
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Eggs and egg products - Keywords: Viscosity; PVC; Organoleptic property; Egg; Packaging; Freezing
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- Date : 1991
- Languages : English
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- Date : 1983
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- Date : 1981
- Languages : German
- Source: Arch. Lebensmittelhyg. - vol. 32 - n. 2
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- Languages : English
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- Date : 1992
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