The Effect of Freeze-chilling on the Quality of Ready-meal Components-Reference-Cited by-同舟云学术

The Effect of Freeze-chilling on the Quality of Ready-meal Components

Published:2000-05 Issue:3 Volume:33 Page:217-224
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

O'Leary E.,Gormley T.R.,Butler F.,Shilton N.

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. MINTEL INTERNATIONAL GROUP LTD, Ready meals in Ireland, 1997

2. Chilled foods in the 1990s;STRINGER;Food Manufacture,1990

3. KOBS, L. Designing frozen foods, Food Product Design, 1997

4. Effect of freeze-chilling on the quality of mashed potato;O'LEARY;Irish Journal of Agricultural and Food Research,1999

5. The effect of freeze-chilling on the quality of ready-meal components;O'LEARY;Proceedings of the 6th Plenary Meeting of EU CA Project, The Preservation of Frozen Food Quality and Safety throughout the Distribution Chain,1999

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