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QUICK FROZEN VEGETABLE CREAMS.

[In Hungarian. / En hongrois.]

Author(s) : POLYAKNE FEHER K.

Type of article: Article

Summary

THE PRODUCTION AND STORAGE OF VEGETABLE CREAMS FOR AUGMENTING THE ASSORTMENT TO BE CONSUMED AS AN INDIVIDUAL DISH WERE CARRIED OUT. THE MOST IMPORTANT QUALITY INDICES AND COLOUR CHANGES HAVE BEEN INVESTIGATED. ORGANOLEPTIC SCORING OF THE PRODUCTS IS OF GREAT IMPORTANCE. THE CONTROL TESTS WERE CARRIED OUT ON RAW, QUICK-FROZEN AND STERILE PRODUCTS, RESPECTIVELY. BASED ON THE RESULTS AND CONCLUSIONS THERE WAS NO SIGNIFICANT DIFFERENCE BETWEEN THE CREAMS STORED ON TWO DIFFERENT WAYS. THE VEGETABLE CREAMS PRODUCED BY INDUSTRIAL TECHNOLOGIES SHOW HIGH BIOLOGICAL AND NUTRITIONAL VALUE. THE APPLICATION OF NEW KINDS OF VEGETABLES SATISFY THE DEMAND OF DIVERSITY, TOO. (HUNG. AGRIC. REV., HU., 30, N2, 1981, 24, 392.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1982-0526
  • Languages: Hungarian
  • Source: Elelmez. Ip. - vol. 34 - n. 10
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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