ShareSTUDY OF LIPID OXIDATION IN FROZEN ZUCCHINIS AS A FUNCTION OF THERMAL PRETREATMENT.
[In Italian. / En italien.]
Author(s) : GASPAROLI A., FEDELI E., PIZZOCARO F.
Type of article: Article
Summary
EFFECT OF PRETREATMENT TIME AND TEMPERATURE ON THE LIPID OXIDATION OF ZUCCHINIS AND THEIR STORAGE AT 253 K (-20 DEG C). TREATMENT AT 373 K (100 DEG C) FOR 30 SEC GIVES THE BEST RESULTS. (Bibliogr. int. CDIUPA, FR., 90-262929.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1991-0687
- Languages: Italian
- Source: Riv. ital. Sostanze grasse - vol. 67 - n. 5
- Publication date: 1990
Links
See the source
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Study on the lipid fraction oxidation of deep-f...
- Author(s) : GASPAROLI A., FEDELI E., PIZZOCARO F.
- Date : 1990
- Languages : Italian
- Source: Atti IVTPA - vol. 13
View record
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Study on the lipid fraction oxidation of deep-f...
- Author(s) : GASPAROLI A., FEDELI E., PIZZOCARO F.
- Date : 1990
- Languages : Italian
- Source: Atti IVTPA - vol. 13
View record
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STUDY OF THE LIPID FRACTION OXIDATION OF FROZEN...
- Author(s) : GASPAROLI A., FEDELI E., PIZZOCARO F.
- Date : 1990
- Languages : Italian
- Source: Riv. ital. Sostanze grasse - vol. 67 - n. 4
View record
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ANTIOXIDANT AND PROOXIDANT ACTIVITY CHANGES IND...
- Author(s) : PIZZOCARO F.
- Date : 1989
- Languages : Italian
- Source: Ann. IVTPA - vol. 20
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NEW ASPECTS OF HEAT INACTIVATION IN VEGETABLES ...
- Author(s) : PIZZOCARO F.
- Date : 1989
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 28 - n. 270
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