ShareThe effect of freezing rate on the quality of cellular and non-cellular par-cooked starchy convenience foods.
Author(s) : KOCK S. de, MINNAAR A., BERRY D., TAYLOR J. R. N.
Type of article: Article
Summary
The slight advantage gained by rapid freezing of the non-cellular product was lost during storage.
Details
- Original title: The effect of freezing rate on the quality of cellular and non-cellular par-cooked starchy convenience foods.
- Record ID : 1995-3701
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 28 - n. 1
- Publication date: 1995
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Indexing
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EFFECTS OF HYDROXYPROPYLATION ON THERMAL PROPER...
- Author(s) : HOOVER R., HANNOUZ D., SOSU LSKI F. W.
- Date : 1988
- Languages : English
- Source: Stärke - vol. 40 - n. 10
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Instrumental and sensory tests of texture of co...
- Author(s) : DU PONT M. S., KIRBY A. R., SMITH A. C.
- Date : 1992/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 3
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DETERMINING THE SHELF LIFE OF FROZEN PIZZAS.
- Author(s) : CHILDERS A. B., KAYFUS T. J.
- Date : 1982
- Languages : English
- Source: J. Food Qual. - vol. 5 - n. 1
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EFFECT OF TEMPERATURE ON THE QUALITY OF FROZEN ...
- Date : 1983
- Languages : German
- Source: Ind. Obst- Gemüseverwert. - vol. 68 - n. 5
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STABILITY OF HYDROGENATED SOYBEAN FAT AT PREFRY...
- Author(s) : KEIJBETS M. J. H.
- Date : 1983
- Languages : English
- Source: J. am. Oil Chem. Soc. - vol. 60 - n. 2
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