ShareSummary
THE FINAL PRODUCT QUALITY FACTOR IS BASED UPON THE PROPER SELECTION OF THE RAW MATERIAL, PRE-TREATMENTS PRIOR TO FREEZING, THE ACTUAL METHOD OF FREEZING AND THE FREEZING RATE, PRODUCT PACKAGING AND FINAL COLD STORAGE. THE PRODUCTS WERE SUBJECTED TO PPP AND TTT EXPERIMENTS.
Details
- Original title: [In Chinese. / En chinois.]
- Record ID : 1987-1391
- Languages: Chinese
- Source: J. chin. Assoc. Refrig. - n. 1
- Publication date: 1986/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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TIME-TEMPERATURE TOLERANCE OF FROZEN VEGETABLES.
- Author(s) : STEINBUCH E.
- Date : 1981/02
- Languages : Dutch
- Source: Sprenger Inst., 1980 annu. Rep. - 30-31.
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EFFECT OF STORAGE TIME AND TEMPERATURE ON THE V...
- Author(s) : MARAIS J., POOL H.
- Date : 1980
- Languages : English
- Source: Vitis - vol. 19 - n. 2
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TIME-TEMPERATURE TOLERANCE OF FROZEN SHRIMPS. 1...
- Author(s) : RIAZ M., QADRI R. B.
- Date : 1987
- Languages : English
- Source: Trop. Sci. - vol. 27 - n. 3
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QUALITY DETERIORATION OF REFRIGERATED FOODS AND...
- Author(s) : MORENO J.
- Date : 1984
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 6
- Formats : PDF
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FREEZING OF MARINATED AND PRECOOKED FOODS FROM ...
- Author(s) : CRIVELLI G.
- Date : 1979
- Languages : Italian
- Source: Ann. IVTPA - vol. 10
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