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STUDIES 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.

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