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SENSORY AND CHEMICAL QUALITY CRITERIA OF STORED VERSUS NOT-STORED FROZEN PEAS STUDIED BY MULTIVARIATE DATA ANALYSIS.

Author(s) : MARTENS M.

Type of article: Book chapter

Summary

EIGHT LOTS OF FROZEN PEAS (PISUM SATIVUM L.) WERE ANALYZED AFTER BLANCHING AND STORAGE AT 253 K (-20 DEG C) OVER ONE YEAR. THE TESTS WERE REPEATED DURING TWO SEASONS, WITH PEAS OF DIFFERENT VARIETIES AT DIFFERENT RIPENING STAGES. OFF-FLAVOUR AND STARCH CONTENT ARE THE BEST CRITERIA FOR THE EVALUATION OF QUALITY. THE EFFECTS OF STORAGE ON QUALITY ARE A MINIMUM.

Details

  • Original title: SENSORY AND CHEMICAL QUALITY CRITERIA OF STORED VERSUS NOT-STORED FROZEN PEAS STUDIED BY MULTIVARIATE DATA ANALYSIS.
  • Record ID : 1987-1835
  • Languages: English
  • Source: In: Shelf Life Foods Beverages, Elsevier - 1986; 775-790; 7 fig.; 1 tabl.; 12 ref.
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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