Effect of freezing rate and storage time on quality parameters of strawberry frozen in modified and home type freezer
Freezing rate and storage time are the most important parameters in the losses of bioactive compounds of food during the freezing process. For this reason, the quality of strawberries which were frozen at different freezing mediums and the effect of storage time on samples were investigated in this...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001029084 |
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| Matična publikacija: |
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online) 13 (2018), 3/4 ; str. 154-158 |
| Glavni autori: | Yanat, Murat (Author), Baysal, Taner |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31895/hcptbn.13.3-4.9 Hrčak |