Study on pH lowering in preserved asparagus cream
- Author
- DEROSSI, A1 ; PALMIERI, L2 ; DE GIORGI, A2 ; LOIUDICE, R2 ; SEVERINI, C1
[1] Dipartimento di Scienze degli Alimenti, Facoltà di Agraria, University of Foggia, Via Napoli 25, 71100 Foggia, Italy
[2] Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Via Nazionale 121, 84012 Angri (SA), Italy - Source
Italian journal of food science. = Rivista italiana di scienza degli alimenti. 2004, Vol 16, Num 4, pp 457-464, 8 p ; ref : 16 ref
- ISSN
- 1120-1770
- Scientific domain
- Food science technology
- Publisher
- Chiriotti, Pinerolo
- Publication country
- Italy
- Document type
- Article
- Language
- English
- Author keyword
- Central Composite Design acids asparagus blanching vegetable creams
- Keyword (fr)
- Asparagus Asperge Blanchiment(aliment) Conception Crème Légume pH Angiospermae Liliaceae Monocotyledones Produit laitier Spermatophyta
- Keyword (en)
- Asparagus Asparagus (food) Blanching Design Cream Vegetables pH Angiospermae Liliaceae Monocotyledones Dairy product Spermatophyta
- Keyword (es)
- Asparagus Espárrago Blanqueo Diseño Crema Hortalizas pH Angiospermae Liliaceae Monocotyledones Producto lácteo Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16383463
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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