ShareVARIATION OF THE ORGANOLEPTIC PROPERTIES OF PARSLEY DURING FREEZING AND COLD STORAGE.
[In German. / En allemand.]
Author(s) : DUDEN R.
Type of article: Article
Summary
DEVELOPMENT OF THE < FRESH > QUALITY AND OF THE OFF-FLAVOUR OF FROZEN PARSLEY DURING 2 TO 8 MONTH STORAGE AT -12, -18 OU -24 DEG C.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1985-1985
- Languages: German
- Source: Lebensmitteltechnik - vol. 16 - n. 4
- Publication date: 1984
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Parsley; Organoleptic property; Freezing
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VARIATIONS OF THE ORGANOLEPTIC PROPERTIES OF PA...
- Author(s) : DUDEN R.
- Date : 1984
- Languages : German
- Source: Lebensmitteltechnik - vol. 16 - n. 4
View record
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LA QUALITE OLFACTIVE DU PERSIL CONGELE.
- Author(s) : PHILIPPON J., ROUET-MAYER M. A., GROGNARD A.
- Date : 1988
- Languages : French
- Source: Rev. gén. Froid - vol. 78 - n. 9
View record
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ENZYMATIC OXIDATION REACTION IN FROZEN PARSLEY.
- Author(s) : DUDEN R.
- Date : 1981/12
- Languages : German
- Source: Z. Ernährungswiss. - vol. 20 - n. 4
View record
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RELATION TEMPERATURE-DUREE D'ENTREPOSAGE ET MAI...
- Author(s) : PHILIPPON J.
- Date : 1986
- Languages : French
- Source: Sci. Aliments - vol. 6 - n. 3
View record
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THE EFFECT OF FREEZING ON THE SENSORY PROPERTIE...
- Author(s) : WOZNIAK W., SOBKOWSKA E., KWIATKOWSKA A.
- Date : 1983
- Languages : English
- Source: Nahrung - vol. 27 - n. 5
View record