Value of parsnip for freezing

Jaworska, G. . Katedra Surowcow i Przetworstwa Owocowo-Warzywnego

Value of parsnip for freezing

1994

Jaworska, G. (Akademia Rolnicza, Krakow (Poland). Katedra Surowcow i Przetworstwa Owocowo-Warzywnego)

The content of selected chemical constituents (dry matter, simple sugars, starch, protein and mineral substances, vitamin C, nitrates and nitrites) in the raw and blanched material, in frozen parsnip directly after freezing, in frozen goods after 3-month storage, and in the stored frozen material after cooking was evaluated

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AGROVOC Keywords

acide ascorbique acido ascorbico blanchiment blanqueo calidad de procesamiento chirivia contenido mineral hortalizas congeladas nitrate nitratos nitrite nitritos panais pastinaca sativa stockage au froid valeur nutritive valor nutritivo variedades

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Published in

Zeszyty Naukowe Akademii Rolniczej im. H. Kollataja w Krakowie. Technologia Zywnosci (Poland) | Scientific Papers of the Agricultural University of Cracow

Issue 6 ISSN 0860-0627

Pagination

pp. 135-141

Other Subjects

Legume congele; Propiedades organolepticas; Qualite technologique; Almacenamiento en frigorificos; Congelation; Propriete organoleptique; Teneur en elements mineraux; Variete; Congelacion

Language

Polish

Note

Summary (En)

2 fig.; 10 ref.

Type

Summary

In AGRIS since: 1996-08-15

Format: AGRIS AP

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Value of parsnip for freezing

1994

AGROVOC Keywords

Bibliographic information