ShareQUALITY OF THAWED FROZEN FOODS.
[In Dutch. / En néerlandais.]
Author(s) : DOESBURG J. J.
Type of article: Article
Details
- Original title: [In Dutch. / En néerlandais.]
- Record ID : 1986-1048
- Languages: Dutch
- Source: Koeltech. Klim. - vol. 78 - n. 1
- Publication date: 1985/01
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (2)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Freezing of foodstuffs - Keywords: Thawing; Butter; Microbiology; Bread; Meat; Beef; Bakery; Organoleptic property; Protein; Frozen food; Fish; Freezing; Cheese
-
REDUCTION IN THE QUALITY DEFICIENCIES OF FROZEN...
- Author(s) : JANKE H. C.
- Date : 1988
- Languages : German
- Source: Brot Backwaren - vol. 36 - n. 9
View record
-
QUALITE DES PATES CRUES SURGELEES.
- Author(s) : ROUSSEAU J. F.
- Date : 1990
- Languages : French
- Source: Filière Farine - vol. 3 - n. 18
View record
-
ACCEPTABILITY OF FROZEN WHITE SLICED BREAD.
- Author(s) : GORMLEY T. R.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 750-753; 5 tabl.; 11 ref.
View record
-
CHOICE OF THE MOST APPROPRIATE THAWING TEMPERAT...
- Author(s) : KULAGOWSKA A.
- Date : 1987
- Languages : Polish
- Source: Chlodnictwo - vol. 22 - n. 11
View record
-
The Investigation of Protein Profile and Meat Q...
- Author(s) : LI X., QIAN S., HUANG F., LI K., SONG Y., LIU J., GUO Y., ZHANG C., BLECKER C.
- Date : 2022/06
- Languages : English
- Source: Foods - vol. 11 - n. 12
- Formats : PDF
View record