High quality, heat processed vegetable products prepared in flexible pouches
Tung, M.A. | Garland, M.R. | Maurer, A.R.
The preparation and quality assessment of kernel corn in butter sauce packaged in retort pouches is described. This retort pouch vegetable product was highly acceptable and normal in storage stability. Midmaturity corn produced a kernel corn superior to that prepared from corn on the low or high side of the optimum maturity range. Tables show the butter sauce formula, the average sensory scores of midmaturity corn, the average sensory scores after six months storage, and the color difference meter readings after storage.
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Эту запись предоставил National Agricultural Library