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HOW TO IMPROVE THE QUALITY OF FROZEN VEGETABLES.

[In Chinese. / En chinois.]

Author(s) : YU S., HONG B.

Type of article: Article

Summary

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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