ShareFROZEN FRUIT.
FRUITS CONGELES.
Author(s) : CARLES L.
Type of article: Article
Summary
IN A REVIEW PAPER THE AUTHOR SUMMARIZES THE DIFFERENT ASPECTS OF FRUIT FREEZING: ADVANTAGES AND CONSTRAINTS (QUALITATIVE, ECONOMIC, TECHNICAL) OF THE PROCESS SELECTION FOR RAW MATERIALS (QUALITY, SPECIES, VARIETY), OPTIMUM RIPENING STAGE, ANTIOXIDIZING TREATMENTS, DIFFERENT UTILIZABLE FORMS (MAINLY JUICES, PUREES, CONCENTRATES AND SAUCES) AND THEIR UTILIZATIONS. J.R.
Details
- Original title: FRUITS CONGELES.
- Record ID : 1989-1001
- Languages: French
- Source: Surgélation - n. 268
- Publication date: 1988/05
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Antioxidant; Organoleptic property; Puree; Frozen food; Fruit juice; Freezing; Fruit; Concentration
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