EFFECT OF FLUCTUATING STORAGE TEMPERATURES ON QUALITY OF FROZEN FOODS

被引：17
|
作者：
GORTNER, WA
FENTON, F
VOLZ, FE
GLEIM, E
机构：
来源：
INDUSTRIAL AND ENGINEERING CHEMISTRY | 1948年 / 40卷 / 08期
关键词：
D O I：
10.1021/ie50464a017
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：1423 / 1426
页数：4
相关论文
共 50 条
  • [21] QUALITY AND SAFETY IN FROZEN FOODS
    BURR, HK
    ELLIOTT, RP
    JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1960, 174 (09): : 1178 - 1180
  • [22] EFFECT OF STORAGE ON VITAMINS AND QUALITY IN CANNED FOODS
    FEASTER, JF
    TOMPKINS, MD
    PEARCE, WE
    FOOD RESEARCH, 1949, 14 (01): : 25 - 39
  • [23] QUALITY EVALUATION OF FROZEN FOODS
    SPIESS, WEL
    LEBENSMITTEL INDUSTRIE, 1978, 25 (10): : 470 - 470
  • [24] THE BEST PACKAGING FOR FROZEN STORAGE OF FOODS
    TANDLER, K
    LEE, KT
    FLEISCHWIRTSCHAFT, 1985, 65 (07): : 769 - 770
  • [25] PROBLEMS OF WAREHOUSING AND STORAGE OF FROZEN FOODS
    ARONS, HM
    JOURNAL OF MILK AND FOOD TECHNOLOGY, 1961, 24 (09): : 276 - &
  • [26] The effect of fluctuating vs. constant frozen storage temperature regimes on some quality paramets of selected food products
    Gormley, R
    Walshe, T
    Hussey, K
    Butler, F
    LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2002, 35 (02): : 190 - 200
  • [27] Effect of frozen temperature on quality of Penaeus vannamei during frozen storage
    Hao, Shu-Xian
    Deng, Jian-Chao
    Lin, Wan-Ling
    Li, Lai-Hao
    Wei, Ya
    Huang, Hui
    Hu, Xiao
    Modern Food Science and Technology, 2013, 29 (09) : 2086 - 2089
  • [28] EFFECT OF 0-DEGREES-F AND 15-DEGREES-F STORAGE ON THE QUALITY OF FROZEN COOKED FOODS
    GLEIM, E
    FENTON, F
    FOOD TECHNOLOGY, 1949, 3 (06) : 187 - 192
  • [29] Effect of freezing and frozen storage of doughs on bread quality
    Ribotta, PD
    León, AE
    Añón, MC
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (02) : 913 - 918
  • [30] EFFECT OF MATURITY AND STORAGE TEMPERATURE ON QUALITY OF FROZEN PEAS
    DIETRICH, WC
    LINDQUIST, FE
    BOGGS, MM
    FOOD TECHNOLOGY, 1957, 11 (10) : 485 - 487
12345