ShareSENSORY QUALITY AND NUTRIENT STABILITY OF RAW AND PROCESSED FOODS IN STORAGE.
Author(s) : LEE W.
Type of monograph: Thesis
Summary
SEVERAL TYPES OF BEEF AND VEGETABLE PRODUCTS (BEANS, BROCCOLI) WERE STORED AT A CONSTANT TEMPERATURE (-23 DEG C) OR AT A VARYING TEMPERATURE (-23, -21, THEN -18 DEG C). THE CHANGES IN THE TEXTURE (TENDERNESS, JUICINESS), THE ORGANOLEPTIC PROPERTIES AND NUTRIENT CONTENTS (VITAMINS, CALCIUM, MAGNESIUM, IRON) OF PRODUCTS WERE STUDIED IN TERMS OF STORAGE TIME AND TEMPERATURE. THE STORAGE LIFE OF THESE PRODUCTS CAN BE EXTENDED BY ALTERING PACKAGING PROCESSES.
Details
- Original title: SENSORY QUALITY AND NUTRIENT STABILITY OF RAW AND PROCESSED FOODS IN STORAGE.
- Record ID : 1983-1327
- Languages: English
- Publication: United states/United states
- Publication date: 1981
- Source: Source: 187 p.; 33 fig.; 68 tabl.; 143 ref.
Indexing
-
QUALITY OF GREEN BEANS, BELL PEPPERS AND SPINAC...
- Author(s) : WATADA A. E.
- Date : 1987
- Languages : English
View record
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EFFECT OF DIFFERENT PRETREATMENTS ON THE QUALIT...
- Author(s) : PALA M.
- Date : 1983
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 6 - n. 4
- Formats : PDF
View record
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STORAGE AND POSTHARVEST TREATMENTS OF BRASSICAC...
- Author(s) : GORINI F.
- Date : 1988
- Languages : Italian
- Source: Ann. IVTPA - vol. 19
View record
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EFFECT OF PROCESSING AND STORAGE ON SENSORY AND...
- Author(s) : LEE W. N., KRAMER A., ONISHI Y.
- Date : 1981
- Languages : English
View record
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CHANGES IN INGREDIENTS DURING PRODUCTION AND ST...
- Author(s) : SPIESS W. E. L.
- Date : 1984
- Languages : German
- Source: Int. Z. Lebensm.-Technol. Verfahr.tech. - vol. 35 - n. 8
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