ShareSTUDIES OF THE QUALITY AND STABILITY OF SOME FROZEN FOOD. 2.
[In Italian. / En italien.]
Author(s) : TOMASICCHIO M.
Type of article: Article
Summary
CHEMICAL ANALYSIS (NUTRITIONAL LOSSES) AND ORGANOLEPTIC ANALYSIS (PRESENCE OF ICE CRYSTALS, COLOUR, ACCEPTABILITY) OF SAMPLES OF FROZEN VEGETABLES, FISH PRODUCTS AND CAKES STORED AT 258, 255 AND 248 K (-15, -18 AND -25 DEG C) FROM 1 TO 180 DAYS. COMPARISON WITH CONTROL SAMPLES KEPT AT 233 K (-40 DEG C). DETERMINATION OF THREE PARAMETERS: SHELF LIFE, ACCEPTABILITY TIME, DETERIORATION OF THE ORGANOLEPTIC PROPERTIES. (Bibliogr. int. CDIUPA, FR., 90-267514.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1992-0186
- Languages: Italian
- Source: Ind. Conserve - vol. 65 - n. 3
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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QUALITE DES FRUITS ET LEGUMES SURGELES.
- Author(s) : CARLES L.
- Date : 1981
- Languages : French
- Source: Notre Alimentation - n. 90
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- Author(s) : PHILIPPON J.
- Date : 1995/06
- Languages : French
- Source: Rev. gén. Froid - vol. 85 - n. 954
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TECHNOLOGY, QUALITATIVE CHARACTERISTICS AND NUT...
- Author(s) : MONZINI A., MALTINI E.
- Date : 1982
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 36 - n. 4
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NUTRITIONAL CONSEQUENCES OF FOOD FREEZING.
- Author(s) : ZINCK O.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 623-631; 5 fig.; 18 ref.
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ASSAY INTO CALORIES CONTAINED IN QUICK-FROZEN P...
- Author(s) : KOVACS O., KOVACS L.
- Date : 1984
- Languages : Hungarian
- Source: Hütöipar - vol. 30 - n. 4
View record