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SENSORY QUALITY OF FROZEN BRUSSELS SPROUTS IN A TIME-TEMPERATURE TOLERANCE STUDY.

Author(s) : LYON D. H.

Type of article: Article

Summary

NEW STUDY ON THE QUALITY OF FROZEN BRUSSELS SPROUTS AS A FUNCTION OF STORAGE TIME AND TEMPERATURE. A DESCRIPTION AND ANALYSIS OF THE PRODUCT SHOWS THE MAIN SENSORY PROPERTIES TO BE DEPENDENT ON THE TIME-TEMPERATUREPARAMETERS. THIS INFORMATION COULD BE USED BY MANUFACTURERS TO TEST THE SHELF LIFE AND ACCEPTABILITY OF OTHER FOODSTUFFS. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-249554.

Details

  • Original title: SENSORY QUALITY OF FROZEN BRUSSELS SPROUTS IN A TIME-TEMPERATURE TOLERANCE STUDY.
  • Record ID : 1990-0645
  • Languages: English
  • Source: Food Qual. Prefer. - vol. 1 - n. 1
  • Publication date: 1988

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