ShareEFFECTS OF STORAGE TIME, STORAGE TEMPERATURE, AND PACKAGING METHOD ON SHELF LIFE OF BROWN RICE.
Author(s) : SHARP R. N., TIMME L. K.
Type of article: Article
Summary
THE STORAGE OF RICE AT 276 K (3 DEG C) IS MORE SATISFACTORY THAN STORAGE AT HIGH TEMPERATURES AS FOR THE RATIO OF FREE FATTY ACIDS FORMED AND INDUCED OFF-ODOURS AND OFF-FLAVOURS. PACKAGING IN SEALED POLYETHYLENE BAGS GIVES GOOD STORAGE RESULTS. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-214863.
Details
- Original title: EFFECTS OF STORAGE TIME, STORAGE TEMPERATURE, AND PACKAGING METHOD ON SHELF LIFE OF BROWN RICE.
- Record ID : 1987-0543
- Languages: English
- Source: Cereal Chem. - vol. 63 - n. 3
- Publication date: 1986
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Seeds and plants - Keywords: Cereal; Rice; Chilling; Organoleptic property; Packaging
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