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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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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Assessment of some physical and sensory propert...
- Author(s) : CROVETTI R., CIAPPELLANO S., LEOPARDI E., CLEMENTE G., TESTOLIN G.
- Date : 1995
- Languages : Italian
- Source: Ind. Conserve - vol. 70 - n. 3
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Quality control charts for storage of pears.
- Author(s) : SUMNU G.
- Date : 2000
- Languages : English
- Source: Eur. Food Res. Technol. - vol. 211 - n. 5
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An identity for frozen yogurt.
- Author(s) : CHILDS J.
- Date : 1994
- Languages : English
- Source: Cult. Dairy Prod. J. - vol. 29 - n. 1
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OBJECTIVATION OF QUALITY CRITERIA FOR FROZEN VE...
- Author(s) : KLOP W.
- Date : 1981/02
- Languages : Dutch
- Source: Sprenger Inst., 1980 annu. Rep. - 30.
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