ShareRESEARCH ON FREEZING OF BRASSICACEAE. 1. SUITABILITY OF CAULIFLOWER.
[In Italian. / En italien.]
Author(s) : CRIVELLI G.
Type of article: Article
Summary
RESEARCH CARRIED OUT OVER 5 YEARS INTO QUICK FREEZING ARE REPORTED. DATA IS GIVEN ON COLOUR, FIRMNESS, YIELD OF PROCESS, DIMENSION OF FLORETS AND THE VARIETIES THAT HAVE REPORTED THE BEST SCORE ON COLOUR, FIRMNESS AND FLAVOUR BY TASTE PANEL TESTS. THE VARIETIES MOST SUITABLE TO FREEZING ARE WHITE TOP, LAWYNA, FLANCA AND ERFURT 13.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1989-1006
- Languages: Italian
- Source: Atti IVTPA - vol. 9
- Publication date: 1986
- 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: Variety; Organoleptic property; Vegetable; Freezing; Cauliflower
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- Author(s) : ANTON I., RIO M. A. del, NAVARRO P.
- Date : 1992/10/05
- Languages : Spanish
- Source: II congreso internacional de tecnologia y desarrollo alimentarios. 1. Ponencias. 2. Comunicaciones cientificas./ International congress on food technology and development. Proceedings.
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THE EFFECT OF LIPID-DEGRADING ENZYME ACTIVITIES...
- Author(s) : BAARDSETH P., NAESSET E.
- Date : 1989
- Languages : English
- Source: J. agric. Food Chem. - vol. 32 - n. 1
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QUALITY OF FROZEN CAULIFLOWER DURING STORAGE.
- Author(s) : GARCIA MORENO C., APARICIO-CUESTA M. P.
- Date : 1988
- Languages : English
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QUALITATIVE ASPECTS OF SOME LINES AND CULTIVARS...
- Author(s) : CRIVELLI G., SENESI E., BERTOLO G.
- Date : 1986
- Languages : Italian
- Source: Atti IVTPA - vol. 9
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THERMAL INACTIVATION OF PEROXIDASE IN RELATION ...
- 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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