The effect of short- and long-term freeze-chilling on the quality of mashed potato

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 1, 2003, Pages 85-97

  Redmond, G A ^a   Gormley, T R ^a   Butler, F ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Freeze chilling; Long term frozen storage; Potato cultivar; Quality

Indexed keywords

ASCORBIC ACID;

COLOR; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD FREEZING; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FRUIT FIRMNESS; POTATO; REVIEW; SCORING SYSTEM; TASTE DISCRIMINATION; THAWING; TIME;

SOLANUM TUBEROSUM;

EID: 0037334319     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(02)00082-6     Document Type: Article

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