THE UTILIZATION OF ASPARAGUS WITH PARTICULAR REFERENCE TO FREEZING.
[In Italian. / En italien.]
Author(s) : CRIVELLI G.
Type of article: Article
Summary
IT IS POINTED OUT THAT THE GREEN PORTION DOES NOT COINCIDE WITH THE EDULIS PORTION, THE LATTER BEING DETERMINED BY TASTE OR INSTRUMENTALLY. IT IS NECESSARY THAT SPEARS ARE AT LEAST 130 MM LONG IN THE GREEN PORTION AND MORE THAN 60% EDIBLE. AMONG THE VARIETIES AND HYBRIDS TESTED THE BEST RESULTS WERE OBTAINED WITH 176 X 169, MD 10 X 22.8 AND 33 X 26.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1989-1011
- Languages: Italian
- Source: Atti IVTPA - vol. 8
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Asparagus; Organoleptic property; Vegetable; Freezing
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SENSORY ANALYSIS OF STORED ASPARAGUS.
- Author(s) : KING G. A., HENDERSON K. G., LILL R. E.
- Date : 1987
- Languages : English
View record
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THE INFLUENCE OF BLANCH AND FREEZING METHODS ON...
- Author(s) : DRAKE S., SPAYD S., THOMPSON J.
- Date : 1981
- Languages : English
- Source: J. Food Qual. - vol. 4 - n. 4
View record
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Microbial growth in packaged fresh asparagus.
- Author(s) : OSUNA J. J., ZURERA G., GARCÍA R. M.
- Date : 1995
- Languages : English
- Source: J. Food Qual. - vol. 18 - n. 3
View record
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Sensory and instrumental evaluation of the text...
- Author(s) : BERNALTE GARCIA M. J., HERNANDEZ MENDEZ M. T., CARBALLO GARCIA B. M.
- Date : 1994
- Languages : Spanish
- Source: Acta Alimentaria - vol. 31 - n. 255
View record
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Microwave blanching effects on color, chemical ...
- Author(s) : BEGUM S., BREWER M. S.
- Date : 1997
- Languages : English
- Source: J. Food Qual. - vol. 20
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