SharePrecooked quick-frozen pizzas.
Pizzas precocidas y congeladas.
Author(s) : DOMÍNGUEZ M., ALVARÉ P., HOMBRE R. de, et al.
Type of article: Article
Summary
This article describes an appropriate procedure for conserving pizza components and crusts, using a combined method of precooking and freezing. With this procedure it is possible to guarantee the sanitary and organoleptic quality of the product for a period of 30 days, minimizing physico-chemical and microbiological changes.
Details
- Original title: Pizzas precocidas y congeladas.
- Record ID : 2002-0287
- Languages: Spanish
- Source: Acta Alimentaria - vol. 37 - n. 317
- Publication date: 2000/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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DEEP-FREEZE TECHNOLOGY SEEN FROM A MICROBIOLOGI...
- Author(s) : DEBEVERE J.
- Date : 1988
- Languages : Dutch
- Source: Kelvin - n. 2
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Microbiological aspects of frozen foods.
- Author(s) : BROWN M. H.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 15-25; 1 fig.; 2 tabl.; 20 ref.
View record
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Assessing the Gel Quality and Storage Propertie...
- Author(s) : TIAN Z., JIANG X., XIAO N., ZHANG Q., SHI W., GUO Q.
- Date : 2022/06
- Languages : English
- Source: Foods - vol. 11 - n. 11
- Formats : PDF
View record
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The Comparison of Microwave Thawing and Ultra-H...
- Author(s) : PENG Y., ZHAO J., WEN X., NI Y.
- Date : 2022/04
- Languages : English
- Source: Foods - vol. 11 - n. 7
- Formats : PDF
View record
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Importance of precooling in domestic freezing.
- Author(s) : GONCALVES J. R., MOBAIER S.
- Date : 1991
- Languages : Portuguese
- Source: Colet. ITAL - vol. 21 - n. 2
View record