Some aspects in quality investigations of meals

Apskaleja, M.

Some aspects in quality investigations of meals

1999

Apskaleja, M. (Latvia Univ. of Agriculture, Jelgava (Latvia))

The papers deals with the frozen half - finished products which are used for quick making of meals and take less time for cooking. The quality of sauces made according to different recipes has been tested. It has been proved that sauces with stabilizers and thickenings have the best sensor qualities.

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AGROVOC Keywords

agent de texture alimentos alimentos congelados analyse organoleptique calidad estabilizadores foods frozen foods latvia letonia lettonie organoleptic analysis produit alimentaire quality salsas sauce sauces stabilizers

Bibliographic information

Published in

Latvijas Universitate. Zinatniskie raksti (Latvia) | Acta Universitatis Latviensis

ISSN 1407-2157

Publisher

University of Latvia

Pagination

p. 55-56

Other Subjects

Aliment surgele pour homme; Analisis organoleptico; Qualite

Language

Latvian

Note

Summary (En)

Translated Title

Dazi aspekti saldetu otro edienu kvalitates petijumos

Type

Summary

Source

[The domestic market of Latvia and products quality], Kruze, M.Skards, I. (Eds.).- Riga (Latvia): University of Latvia, 1999. v. 615: 207 p.

In AGRIS since: 2000-08-15

Format: AGRIS AP

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Some aspects in quality investigations of meals

1999

AGROVOC Keywords

Bibliographic information