𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Quality changes during frozen storage and thawing of mixed bread

✍ Scribed by Fik, M. ;Macura, R.

Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
126 KB
Volume
45
Category
Article
ISSN
0027-769X

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Quality changes during the storage of ap
Quality changes during the storage of apple puree
✍ OpatovΓ‘, H. ;VoldΕ™ich, M. ;DobiΓ‘Ε‘, J. ;Čurda, D. πŸ“‚ Article πŸ“… 1992 πŸ› John Wiley and Sons 🌐 English βš– 278 KB

The stability of apple puree at different constant temperatures (-18 "C, 4 "C, 20 "C, 50 "C and 60 "C) was studied within the period of 30 days. During this time changes in the samples of apple puree, which was stored at variable temperature, were determined as well. The content of ascorbic acid, th

Investigation of colour changes of some
Investigation of colour changes of some tomato products during frozen storage
✍ Biacs, P. ;Wissgott, U. πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 407 KB

The colour changes of frozen tomato pulp were investigated under different conditions of frozen storage (-25 "C; in open bags with presence of O2 and in artificial light or darkness; in closed bags also in artificial light or darkness). In addition the antioxidative effect of tomato seeds and spices