ShareStudy of the quality of new types of plum and berry frozen desserts.
[In Russian. / En russe.]
Author(s) : MONDOKAEVA A. E., GRIGORENKO E. V.
Type of article: Article
Summary
The optimum sucrose syrup concentration was determined. It was demonstrated that new products have better biological characteristics and consumer quality compared with products obtained using traditional freezing.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 2004-2331
- Languages: Russian
- Source: Holodil'na Tehnika i Tehnologiâ - n. 6
- Publication date: 2003
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
-
GOOSEBERRY AS A MATERIAL FOR QUICK FROZEN FRUIT...
- Author(s) : KRISZTA E., KEKESI J.
- Date : 1984
- Languages : Hungarian
- Source: Hütöipar - vol. 30 - n. 2
View record
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FREEZING FRUITS.
- Author(s) : LUH B. S.
- Date : 1986
- Languages : English
- Source: In: Commer. Fruit Process., Avi Publ. Co. - 1986; 263-351; 11 fig.; tabl.; 97 ref.
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FOOD COLOURS PREPARED FROM QUICK-FROZEN ELDERBE...
- Author(s) : POLYAKNE FEHER K.
- Date : 1982
- Languages : Hungarian
- Source: Hütöipar - vol. 29 - n. 2
View record
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Epidemia transnazionale di epatite A connessa a...
- Author(s) : SCAVIA G., ALFONSI V., TAFFON S., et al.
- Date : 2015/10
- Languages : Italian
- Source: Notiziario dell'Istituto Superiore di Sanità - vol. 28 - n. 10
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Assessment of pre-harvest treatments of Maine w...
- Author(s) : DONAHUE D. W., BUSHWAY A. A., SMAGULA J. M., et al.
- Date : 2000
- Languages : English
- Source: Small Fruits Rev. - vol. 1 - n. 1
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