Effect of a PET packaging pouch on food quality during steam cooking (CROSBI ID 594005)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Descours, Emilie ; Kurek, Mia ; Mint-Dah, Fatma-Vall ; Debeaufort, Frédéric ; Voilley, Andrée ; Seuvre, Anne-Marie
engleski
Effect of a PET packaging pouch on food quality during steam cooking
The objective of this work was to study the influence of steam cooking in different conditions on the preservation and the evolution of the aroma compounds during steam cooking.
steam; cooking; flavour; aroma compound presetvation
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Podaci o prilogu
2012.
objavljeno
Podaci o matičnoj publikaciji
International Scientific Conference „Food Science, Engineering and technology 2012“
Podaci o skupu
International Scientific Conference „Food Science, Engineering and technology 2012“
poster
19.10.2012-20.10.2012
Plovdiv, Bugarska
