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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Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies