ShareSensorial quality of frozen food of vegetable origin.
Qualité sensorielle des denrées surgelées d'origine végétale.
Author(s) : PHILIPPON J.
Type of article: Article
Summary
This last of 3 articles deals with chemical and physical modifications that cause deterioration of texture, flavour and colour in food during preparation, storage and distribution.
Details
- Original title: Qualité sensorielle des denrées surgelées d'origine végétale.
- Record ID : 1996-1613
- Languages: French
- Source: Rev. gén. Froid - vol. 85 - n. 955
- Publication date: 1995/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (2)
See the source
Indexing
-
PREPARING FOODS FOR THE BIG FREEZE.
- Author(s) : ALEXANDER A.
- Date : 1979
- Languages : English
- Source: Food Flavour. Ingred. Process. - vol. 1 - n. 4
View record
-
STUDIES OF THE QUALITY AND STABILITY OF SOME FR...
- Author(s) : TOMASICCHIO M.
- Date : 1990
- Languages : Italian
- Source: Ind. Conserve - vol. 65 - n. 3
View record
-
La vitesse de surgélation et qualité des produi...
- Author(s) : LUCAS L.
- Date : 1991/10
- Languages : French
- Source: Rev. gén. Froid - vol. 81 - n. 8
View record
-
LA QUALITE DES SURGELES PASSE PAR L'EMBALLAGE.
- Author(s) : CARLES L.
- Date : 1984/10
- Languages : French
- Source: Agro Ind. - n. 2
View record
-
The storage of frozen and quick frozen foods.
- Author(s) : CRIVELLI G.
- Date : 1990
- Languages : Italian
- Source: Ann. IVTPA - vol. 21
View record