ShareQUALITY OF FROZEN VEGETABLES.
[In Polish. / En polonais.]
Author(s) : KLIMOWICZ H.
Type of article: Article
Summary
THE CRUCIAL FEATURES OF SCOPE AND QUALITY OF PRODUCTION OF FROZEN VEGETABLES ARE PRESENTED. IT IS STRESSED OUT THAT IN ORDER TO OBTAIN GOOD QUALITY IN FROZEN VEGETABLES, IT IS NECESSARY TO HAVE ONE'S OWN SOURCES OF NEW PRODUCTS, UP-TO-DATE EQUIPMENT AND MACHINERY, AND ADEQUATE STORAGE AREAS.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1992-1192
- Languages: Polish
- Source: Chlodnictwo - vol. 25 - n. 12
- Publication date: 1990
- 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: Organoleptic property; Frozen food; Poland; Vegetable; Freezing
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- Date : 1982
- Languages : Hungarian
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- Author(s) : RAMASWAMY H., RANGANNA S.
- Date : 1981
- Languages : English
- Source: J. Inst. can. Sci. Technol. aliment. - vol. 14 - n. 2
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- Date : 1990
- Languages : English
- Source: Grasas Aceites - vol. 41 - n. 4-5
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- Author(s) : BEGUM S., BREWER M. S.
- Date : 1997
- Languages : English
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THE USEFULNESS OF A NEW KIND OF BRUSSELS SPROUT...
- Author(s) : LATKOWSKI M., SIKORA Z.
- Date : 1988
- Languages : Polish
- Source: Chlodnictwo - vol. 23 - n. 12
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