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ROLE OF FLUCTUATING STORAGE TEMPERATURE IN MODELLING FROZEN FOOD QUALITY.

[In Polish. / En polonais.]

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

Type of article: Article

Summary

A REVIEW OF DATA RELATING TO THE EFFECT OF FLUCTUATING STORAGE TEMPERATURES ON PHYSICO-CHEMICAL CHANGES IN FROZEN FOODS. THE FLUCTUATIONS RANGED FROM 249 TO 255 K (-24 TO -18 DEG C), 252 TO 255 K (-21 TO -18 DEG C) AND 255 TO 258 K (-18 TO -15 DEG C).

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1987-1359
  • Languages: Polish
  • Source: Chlodnictwo - vol. 20 - n. 3
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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