ShareOn a level of nitrites and nitrates in vegetables.
[In Polish. / En polonais.]
Author(s) : RUTKOWSKA G.
Type of article: Article
Summary
The results are presented of a three-year investigation into the quantity of nitrites and nitrates in French beans, cauliflower and carrots and in their products after freezing and refrigerated storage. The influence of technological processes on the level of these compounds in preserves and in frozen vegetables is discussed. It is very important to choose vegetables with few noxious compounds.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1994-0316
- Languages: Polish
- Source: Chlodnictwo - vol. 28 - n. 2
- Publication date: 1993
- 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;
Vegetables - Keywords: Carrot; Organoleptic property; Optimization; Vegetable; French bean; Nitrite; Nitrate; Freezing; Cauliflower
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RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES...
- Author(s) : SENESI E., BERTOLO G., MAESTRELLI A.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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INFLUENCE OF FREEZING TECHNIQUE ON NITRATE AND ...
- Author(s) : LUZYNSKI Z., SIKORA Z.
- Date : 1989
- Languages : Polish
- Source: Chlodnictwo - vol. 24 - n. 4
View record
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New specimens of French beans useful for freezing.
- Author(s) : RUTKOWSKA G., RYDZ A.
- Date : 1993
- Languages : Polish
- Source: Chlodnictwo - vol. 28 - n. 2
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THE CONSEQUENCES OF VARYING DEGREES OF BLANCHIN...
- Author(s) : KATSABOXAKIS K. Z., PAPANICOLAOU D. N.
- Date : 1984
- Languages : Greek
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QUALITATIVE ASPECTS AND SUITABILITY OF SOME VEG...
- Author(s) : CRIVELLI G.
- Date : 1987
- Languages : Italian
- Source: Atti IVTPA - vol. 10
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