Cutting test application to general assessment of vegetable texture changes caused by freezing

Journal of Food Engineering

Volumn 95, Issue 2, 2009, Pages 346-351

  Goral D ^a   Kluza, F ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Cutting test; Elasticity; Freezing; Vegetable quality

Indexed keywords

CUTTING TEST; DAMAGE SIZE; FREEZING METHODS; FREEZING TREATMENTS; MASS CHANGE; MATERIAL QUALITY; MAXIMUM CUTTING FORCE; SCANNING ELECTRON MICROSCOPIC; TISSUE STRUCTURE; VEGETABLE MATERIALS; VEGETABLE QUALITY;

CUTTING TOOLS; ELASTICITY; FLUIDIZATION; FREEZING; MATERIALS; MATERIALS TESTING; TESTING; TEXTURES;

QUALITY CONTROL;

EID: 67949103529     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.05.017     Document Type: Article

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