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SENSORY QUALITY AND NUTRIENT STABILITY OF RAW AND PROCESSED FOODS IN STORAGE.

Author(s) : LEE W.

Type of monograph: Doctoral thesis

Summary

SEVERAL TYPES OF BEEF AND VEGETABLE PRODUCTS (BEANS, BROCCOLI) WERE STORED AT A CONSTANT TEMPERATURE (-23 DEG C) OR AT A VARYING TEMPERATURE (-23, -21, THEN -18 DEG C). THE CHANGES IN THE TEXTURE (TENDERNESS, JUICINESS), THE ORGANOLEPTIC PROPERTIES AND NUTRIENT CONTENTS (VITAMINS, CALCIUM, MAGNESIUM, IRON) OF PRODUCTS WERE STUDIED IN TERMS OF STORAGE TIME AND TEMPERATURE. THE STORAGE LIFE OF THESE PRODUCTS CAN BE EXTENDED BY ALTERING PACKAGING PROCESSES.

Details

  • Original title: SENSORY QUALITY AND NUTRIENT STABILITY OF RAW AND PROCESSED FOODS IN STORAGE.
  • Record ID : 1983-1327
  • Languages: English
  • Publication: United states/United states
  • Publication date: 1981
  • Source: Source: 187 p.; 33 fig.; 68 tabl.; 143 ref.

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