ShareINFLUENCE OF VARIOUS FACTORS ON INTERNAL BROWNING IN BRUSSELS SPROUTS AND THE QUALIFICATION OF NEW FREEZING METHODS.
[In Polish. / En polonais.]
Author(s) : SIKORA Z., KOSMALA Z., BRYSZEWSKI L.
Type of article: Article
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1988-1476
- Languages: Polish
- Source: Chlodnictwo - vol. 22 - n. 5
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Vegetables
- Keywords: Internal breakdown; Browning; Vegetable; Freezing; Brussels sprout
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- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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SENSORY QUALITY OF FROZEN BRUSSELS SPROUTS IN A...
- Author(s) : LYON D. H.
- Date : 1988
- Languages : English
- Source: Food Qual. Prefer. - vol. 1 - n. 1
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CHANGES IN THE CONTENT OF PIGMENTS AND ALCA-TOC...
- Author(s) : BABICZ M., PIOTROWSKI A., MAJEWSKI K.
- Date : 1990/02
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 44 - n. 2-3
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Study of the kinetics of decomposition of chlor...
- Author(s) : KLIMCZAK J., IRZYNIEC Z.
- Date : 1992
- Languages : Polish
- Source: Chlodnictwo - vol. 27 - n. 4
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Investigation of colour stability of unblanched...
- Author(s) : KLIMCZAK J., IRZYNIEC Z., MICHALOWSKI S.
- Date : 1993
- Languages : Polish
- Source: Chlodnictwo - vol. 28 - n. 3
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