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EFFECT 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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