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Pecan texture as affected by freezing rates, storage temperature, and thawing rates.

Author(s) : ANZALDÚA-MORALES A., BRUSEWITZ G. H., ANDERSON J. A.

Type of article: Article

Summary

Freezing and thawing rates had more influence than storage temperature on pecan texture. Freezing and thawing at high rates had the least effect on pecan texture.

Details

  • Original title: Pecan texture as affected by freezing rates, storage temperature, and thawing rates.
  • Record ID : 2000-3056
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 2
  • Publication date: 1999/03
  • Document available for consultation in the library of the IIR headquarters only.

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