ISSN 2285-1364, ISSN CD-ROM 2285-5521, ISSN ONLINE 2285-1372, ISSN-L 2285-1364
 

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1. Evaluating some sensorial, physic-chemical and microbiological characteristics of peas preserved by usual methods
... were: pH and water activity and the microbiological parameter was total plate count. All samples were purchased from the market, fresh peas in pod, frozen peas packed in plastic bags, in air atmosphere ...
Created on 09 January 2013
2. Comparing some characteristics of fresh, frozen and canned strawberries
... of fresh, frozen and canned strawberries. The sensorial analysis consisted in aspect, aroma and texture evaluation; the physic-chemical parameters analysed were: pH and water activity and the microbiological ...
Created on 09 January 2013

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