QUALITY OF FROZEN PEAS AND PEACHES SUBJECTED TO ELEVATED TEMPERATURES DURING SIMULATED RETAIL AND CONSUMER HANDLING
Cook, Annetta; Davis, Carole; Fulton, Lois; Runyan, Jack L.
1978

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Abstract

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.

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Title QUALITY OF FROZEN PEAS AND PEACHES SUBJECTED TO ELEVATED TEMPERATURES DURING SIMULATED RETAIL AND CONSUMER HANDLING
Author(s) Cook, Annetta
Davis, Carole
Fulton, Lois
Runyan, Jack L.
Subject(s)
Issue Date 1978-09
Publication Type Journal Article
DOI and Other Identifiers 10.22004/ag.econ.27772
Record Identifier https://ageconsearch.umn.edu/record/27772
PURL Identifier http://purl.umn.edu/27772
Language English
Published in Journal of Food Distribution Research
Volume 09
Issue 3
Page Range 23 - 30
Total Pages 8
Record Appears in Food Distribution Research Society > Journal of Food Distribution Research

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