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THE EFFECT OF FREEZING RATE ON THE RETENTION OF VOLATILE FATTY ACIDS DURING FREEZE-DRYING OF SOLUTIONS CONTAINING HIGH MOLECULAR WEIGHT SOLUTES.

Author(s) : MCPEAK D. W., IDZIAK E., SMYRL T. G.

Type of article: Article

Summary

THE NATURE OF THE SUBSTRATE (GELATINE, PECTIN, DRY GLUCOSE SYRUP EXTRACT) IS A FACTOR MORE IMPORTANT THAN THE FREEZING RATE. APPLICATION TO THE STUDY OF VOLATILE RETENTION IN FREEZE-DRIED PRODUCTS. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-228083.

Details

  • Original title: THE EFFECT OF FREEZING RATE ON THE RETENTION OF VOLATILE FATTY ACIDS DURING FREEZE-DRYING OF SOLUTIONS CONTAINING HIGH MOLECULAR WEIGHT SOLUTES.
  • Record ID : 1988-1282
  • Languages: English
  • Source: Can. Inst. Food Sci. Technol. J. - vol. 20 - n. 3
  • Publication date: 1987

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