ShareTHE FREEZING OF RASPBERRIES AND THEIR USE IN CONFECTIONERY AND ICE CREAM PRODUCTION.
[In Italian. / En italien.]
Author(s) : CRIVELLI G.
Type of article: Article
Summary
THE PAPER DESCRIBES THE FREEZING TECHNIQUE FOR RASPBERRIES AND EXAMINES THE REQUIREMENTS OF RAW MATERIAL IN ORDER TO GET A HIGH-QUALITY FROZEN PRODUCT. THE MORE SUITABLE FORMS OF INDUSTRIAL UTILIZATION FOR FROZEN FRUIT ARE ALSO EXAMINED.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1990-2388
- Languages: Italian
- Source: Atti IVTPA - vol. 10
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (5)
See the source
-
REFRESHING SUMMER LINES WITH A COOLING EFFECT.
- Author(s) : RIEDEL H. R.
- Date : 1987
- Languages : English
- Source: Confect. Prod. - vol. 53 - n. 9
View record
-
Allemagne. Produits sucrés : bilan 1992.
- Date : 1993
- Languages : French
- Source: Bull. CFCE, MIEPISEC - n. 7
View record
-
FRUITS SURGELES.
- Author(s) : GALTIER P.
- Date : 1986/05
- Languages : French
- Source: Surgélation - n. 247
View record
-
New strategies for kiwifruit processing.
- Author(s) : STEELE R. J., JOHNSON R. L.
- Date : 1995/02
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 30 - n. 1
View record
-
The special problems of freezing ice cream.
- Author(s) : EVERINGTON D. W.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 133-142; 7 fig.; 3 ref.
View record