ShareHerbs: three areas of innovation.
Herbes : trois domaines d'innovation.
Author(s) : TOURSEL P.
Type of article: Article
Summary
The article compares preservation in the following forms: quick-frozen, freeze-dried, dehydrated and a combination of the three.
Details
- Original title: Herbes : trois domaines d'innovation.
- Record ID : 1997-0373
- Languages: French
- Source: Process - n. 1112
- Publication date: 1996/01
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Precooked food
- Keywords: Freeze-drying; Condiment; Aroma; Dehydration; Freezing
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FREEZING AND DRYING OF FERMENTED FOODS.
- Author(s) : HAMANO M.
- Date : 1990
- Languages : Japanese
- Source: Refrigeration - vol. 65 - n. 757
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Herbes aromatiques surgelées : Darégal entre ma...
- Author(s) : TOURSEL P.
- Date : 1998/05
- Languages : French
- Source: Process - n. 1138
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Effect of freezing, freeze-drying, and air-dryi...
- Author(s) : LEINO M. E.
- Date : 1992
- Languages : English
- Source: J. agric. Food Chem. - vol. 40 - n. 8
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Un nouveau procédé de conservation des plantes ...
- Author(s) : FABRE M. N.
- Date : 1994
- Languages : French
- Source: Riv. ital. EPPOS - n. spec.
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Influenza della scottatura essiccamento e conse...
- Author(s) : DI CESARE L. F., NANI R., VISCARDI D., et al.
- Date : 2001/09
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 40 - n. 406
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