Share

RETENTION 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


See other articles in this issue (3)
See the source

Indexing