ShareEffects of temperature fluctuations on quality in frozen ready-made dishes.
Effets des fluctuations de température sur la qualité des plats préparés surgelés.
Author(s) : ALBISU M., POULEYROL G., ROSSET R., HERRERA A.
Type of article: Article
Summary
Development of mesophilic and psychrophilic aerobic flora, enterobacteria, coliforms and mould in quiche and meat pies subjected to freeze-thaw cycles over 13 weeks. Description of taste, odour and rancidity of dishes during storage.
Details
- Original title: Effets des fluctuations de température sur la qualité des plats préparés surgelés.
- Record ID : 1995-0365
- Languages: French
- Source: Microbiol. Aliments Nutr. - vol. 11 - n. 3
- Publication date: 1993
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TIME-TEMPERATURE BEHAVIOUR OF DEEP-FROZEN READY...
- Author(s) : WOLF W., METNI M., SPIESS W.
- Date : 1981
- Languages : English
- Source: J. Food Qual. - vol. 4 - n. 1
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PRODUITS SURGELES : INFLUENCE DES CONDITIONS DE...
- Author(s) : ROSSET R., POUMEYROL G.
- Date : 1985
- Languages : French
- Source: Rev. gén. Froid - vol. 75 - n. 11
View record
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QUICK FROZEN VEGETABLE CREAMS.
- Author(s) : POLYAKNE FEHER K.
- Date : 1980
- Languages : Hungarian
- Source: Elelmez. Ip. - vol. 34 - n. 10
View record
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FREEZE-THAW STABILITY OF GELS.
- Author(s) : PORSDAL POULSEN K., JAKOBSEN O. P.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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PREPARING FOODS FOR THE BIG FREEZE.
- Author(s) : ALEXANDER A.
- Date : 1979
- Languages : English
- Source: Food Flavour. Ingred. Process. - vol. 1 - n. 4
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