THE INFLUENCE OF DIFFERENT COOKING METHODS ON THE QUALITY OF DEEP-FROZEN VEGETABLES

被引：0
|
作者：
TEMPELHOFF, H
RUMMKREUTER, D
ORLOWSKI, G
机构：
来源：
ERNAHRUNGS-UMSCHAU | 1987年 / 34卷 / 11期
关键词：
D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页码：372 / 376
页数：5
相关论文
共 50 条
  • [41] Changes in storage of deep-frozen foodstuffs
    Ducros, R
    HYGIENE, QUALITY & SAFETY IN THE COLD CHAIN AND AIR CONDITIONING, 1998, : 175 - 180
  • [42] TRANSPLANTATION OF DEEP-FROZEN SHEEP EMBRYOS
    SMORAG, Z
    WIERZBOWSKI, S
    WIERZCHOS, E
    LASZCZKA, A
    GAJDA, B
    ARCHIV FUR EXPERIMENTELLE VETERINARMEDIZIN, 1982, 36 (01): : 163 - 167
  • [43] CHANGES IN DEEP-FROZEN FOOD STUFFS
    FRICKER, A
    MUNCHENER MEDIZINISCHE WOCHENSCHRIFT, 1974, 116 (39): : 1694 - 1694
  • [44] VIABILITY OF DEEP-FROZEN COW EMBRYOS
    WILLADSEN, S
    POLGE, C
    ROWSON, LEA
    JOURNAL OF REPRODUCTION AND FERTILITY, 1978, 52 (02): : 391 - 393
  • [45] PROBLEMS OF PACKAGING OF DEEP-FROZEN PRODUCTS
    ASBOT, J
    LEBENSMITTEL INDUSTRIE, 1974, 21 (02): : 57 - 59
  • [46] The influence of different cooking treatments on vegetables' bolus properties
    Ilic, Jovan
    Tomasevic, Igor
    Djekic, Ilija
    INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2023, 74 (02) : 209 - 218
  • [47] Vitamin C losses in some frozen vegetables due to various cooking methods
    Nursal, B
    Yücecan, S
    NAHRUNG-FOOD, 2000, 44 (06): : 451 - 453
  • [48] COLOR STABILITY OF CHILLED AND DEEP-FROZEN MEAT
    MORAL, A
    JIMENEZPEREZ, S
    GARCIAMATAMOROS, E
    FLEISCHWIRTSCHAFT, 1990, 70 (03): : 232 - 234
  • [49] THE MOISTURE-CONTENT OF FROZEN AND DEEP-FROZEN CHICKENS AND HENS
    MICHALSKI, D
    FLEISCHWIRTSCHAFT, 1984, 64 (07): : 805 - 807
  • [50] TELEME CHEESE FROM DEEP-FROZEN CURD
    ALICHANIDIS, E
    POLYCHRONIADOU, A
    TZANETAKIS, N
    VAFOPOULOU, A
    JOURNAL OF DAIRY SCIENCE, 1981, 64 (05) : 732 - 739
12345