ShareFREEZE-DRIED SEASONINGS.
[In Russian. / En russe.]
Author(s) : BARANOV V. S., KHOPERIJA T. T., POPOV O. A.
Type of article: Periodical article
Summary
FREEZE-DRYING PROCESS FOR SEASONINGS (PARSLEY, CELERY, FENNEL). CHANGES IN THEIR PHYSICAL AND CHEMICAL PROPERTIES AFTER FREEZE-DRYING. THE OPTIMUM FREEZING TEMPERATURE IS 255 TO 253 K (-18 TO -20 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-7959.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1984-2130
- Languages: Russian
- Source: Konservn. Ovoscesus. Prom. - n. 2
- Publication date: 1983
Links
See the source
Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Parsley; Freeze-drying; Fennel; Condiment; Celery; Organoleptic property; Freezing
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