Suitability of some cultivars of broccoli for freezing. Przydatnosc kilku odmian brokula wloskiego do produkcji mrozonek.
1987
Lisiewska Z.
Blanching of the vegetable and also cooking of frozen goods, brought about losses in all components analysed, excepting calcium. The process of freezing and storage caused a slight increase in dry weight and a decrease in the content of vitamin C. Greater nutritional value was found in cooked frozen Corvet F1, Cruiser F1, Sebastian and Laser F1 and also in products from lateral heads. The frozen broccoli was characterized by a high and uniform organoleptic quality. Better quality was found in lateral heads than in the main ones.
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书目信息
Biuletyn Warzywniczy
卷
30
ISSN
0509-6839
其它主题
Legume congele; Acidos; Propiedades organolepticas; Teneur en proteines; Teneur en elements mineraux; Chou brocoli; Propriete organoleptique; Hibridos; Variete; Teneur en matiere seche
注释
6 tables; 27 ref. Summary (En).
类型
Journal Article; Journal Part; Summary
来源
Biuletyn-Warzywniczy (Poland). Bulletin of Vegetable Crops Research Work. (1987). v. 30 p. 205-223. Printed in 1988.
团体作者
Akademia Rolnicza, Krakow (Poland)
2012-11-15
AGRIS AP