Freezing, thawing and cooking effects on quality profile assessment of green beans (cv. Win)

European Food Research and Technology

Volumn 223, Issue 4, 2006, Pages 433-445

  Ferreira, Armando ^a   Canet, Wenceslao ^b   Alvarez, María Dolores ^b   Tortosa, María Estrella ^c  

^a Estacao Agronomica Nacional   (Portugal)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

^c Electrotechnical Section   (Spain)

Author keywords

Cooking; Freezing and thawing rates; Mechanical tests; Phaseolus vulgaris L.; Quality profile; Sensory analysis; Structure

Indexed keywords

EID: 33746154523     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0217-5     Document Type: Article

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