ShareRETENTION OF GOOD QUALITY OF RASPBERRIES DURING FREEZING.
[In Polish. / En polonais.]
Author(s) : JARCZYK A., BEKAS W.
Type of article: Article
Summary
STRUCTURE OF RASPBERRY FRUIT. FORMATION OF PUDDING-STONES DURING THE FREEZING. CHANGES IN FRUIT DURING THE FREEZING IN DEPENDANCE ON RAW-MATERIAL QUALITY AND METHOD OF FREEZING. EFFECT OF PACKING ON FORMATION OF CHIPPINGS. RESULTS OF TECHNOLOGICAL INVESTIGATIONS INTO FREEZING AND SUGGESTIONS REGARDING A SELECTION OF FREEZING METHOD.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1984-2308
- Languages: Polish
- Source: Chlodnictwo - vol. 19 - n. 2
- Publication date: 1984
- 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;
Packaging;
Fruit - Keywords: Raspberry; Organoleptic property; Packaging; Freezing; Fruit
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COLOUR VARIATIONS IN RASPBERRIES DURING FREEZIN...
- Author(s) : JEDRZEJEWSKA J.
- Date : 1983
- Languages : Polish
- Source: Chlodnictwo - vol. 17 - n. 1
View record
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FREEZING OF RASPBERRIES IN RETAIL PACKAGES.
- Author(s) : LENARTOWICZ W.
- Date : 1981
- Languages : Polish
- Source: Pr. Inst. Sadow. Kwiac. Skiern., A - n. 22
View record
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IDENTIFICATION DES CONSTITUANTS VOLATILS AROMAT...
- Author(s) : GUICHARD E.
- Date : 1982
- Languages : French
- Source: Sci. Aliments - vol. 2 - n. 2
View record
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RESEARCH ON QUICK FREEZING OF BERRY FRUITS. 1. ...
- Author(s) : CRIVELLI G.
- Date : 1985
- Languages : Italian
- Source: Atti IVTPA - vol. 8
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Technologiczne sposoby poprawy jakosci mrozonyc...
- Author(s) : KONDRATOWICZ J., KULDO Z.
- Date : 2002
- Languages : Polish
- Source: Chlodnictwo - vol. 37 - n. 6
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