ShareQUALITY OF FROZEN FRUIT AND VEGETABLES.
QUALITE DES FRUITS ET LEGUMES SURGELES.
Author(s) : CARLES L.
Type of article: Article
Summary
DEFINITION OF THE OBJECTIVE CRITERIA REQUIRED IN ORDER TO OBTAIN SATISFACTORY HOMOGENEOUS MANUFACTURE, TO DRAW UP STANDARDS AND TO IMPROVE THE PROCESSING OF FROZEN FRUIT AND VEGETABLES, SUMMARISING VARIOUS STUDIES OF ORGANOLEPTIC (COLOUR, FIRMNESS, FLAVOUR) AND NUTRITIONAL (MAINLY VITAMIN B1, B2 AND C CONTENTS) PROPERTIES. G.G.
Details
- Original title: QUALITE DES FRUITS ET LEGUMES SURGELES.
- Record ID : 1982-0455
- Languages: French
- Source: Notre Alimentation - n. 90
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Organoleptic property; Nutritional value; Quick-frozen food; Vegetable; Freezing; Fruit
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- Date : 1988/11
- Languages : French
- Source: Surgélation - n. 273
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- Date : 1995/06
- Languages : French
- Source: Rev. gén. Froid - vol. 85 - n. 954
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THE EFFECT OF THE BLANCHING METHOD ON THE QUALI...
- Author(s) : RIVA M., MASI P.
- Date : 1988
- Languages : English
- Source: In: Prog. Food Preserv. Process., Ceria - vol. 1
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STUDIES OF THE QUALITY AND STABILITY OF SOME FR...
- Author(s) : TOMASICCHIO M.
- Date : 1990
- Languages : Italian
- Source: Ind. Conserve - vol. 65 - n. 3
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BLANCHIMENT ET QUALITE DES LEGUMES ET DES FRUIT...
- Author(s) : PHILIPPON J., ROUET-MAYER M. A.
- Date : 1985
- Languages : French
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 8 - n. 2
- Formats : PDF
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