QUALITY OF FROZEN PEAS AND PEACHES SUBJECTED TO ELEVATED TEMPERATURES DURING SIMULATED RETAIL AND CONSUMER HANDLING

The quality of frozen peas and peach slices exposed to 21ºC (70ºF) for several minutes or 2 hours and to 27ºC (80ºF) for 20 or 60 minutes was determined by panel ratings and shear force and color difference measurements.


Issue Date:
1978-09
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/27772
Published in:
Journal of Food Distribution Research, Volume 09, Number 3
Page range:
23-30
Total Pages:
8




 Record created 2017-04-01, last modified 2017-04-27

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