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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书目信息
Latvijas Universitate. Zinatniskie raksti (Latvia) | Acta Universitatis Latviensis
ISSN
1407-2157
出版者
University of Latvia
页码
p. 55-56
其它主题
Qualite; Aliment surgele pour homme; Analisis organoleptico
语言
拉脱维亚语
注释
Summary (En)
翻译的标题
Dazi aspekti saldetu otro edienu kvalitates petijumos
类型
Summary
来源
[The domestic market of Latvia and products quality], Kruze, M.Skards, I. (Eds.).- Riga (Latvia): University of Latvia, 1999. v. 615: 207 p.
2000-08-15
AGRIS AP