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RECRYSTALLIZATION: A PHENOMENA WHICH DECREASES FROZEN PRODUCT QUALITY.

[In Polish. / En polonais.]

Author(s) : KRUK A., SWITKA J.

Type of article: Article

Summary

THE CLASSIFICATION OF RECRYSTALLIZATION AND ITS EFFECTS ON FRO ZEN FOOD QUALITY. KINETIC EQUATIONS ILLUSTRATING THIS PROCESS AND THE POSSIBILITY OF AVOIDING THIS PHENOMENON IN FOODSTUFFS IS PRESENTED, PARTICULARLY FROZEN DESSERTS.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1988-1457
  • Languages: Polish
  • Source: Chlodnictwo - vol. 22 - n. 6
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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