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Analiza jakości wybranych mrożonych przetworów warzywnych

100%
Kursa K., Cichoń Z.
Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie
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2012
|
issue 886
75-87
EN
Compared with other types of processed vegetables frozen vegetables have much higher nutritional value and stay fresh longer. The aim of this study was to check whether the production process was properly conducted, and if the appropriate conditions were ensured during product distribution and storage. It presents the results of a quality analysis done on selected frozen vegetables, including sensory discriminants like color, smell and taste. The production of frozen vegetables is constantly evolving and the market for them expanding, which suggests that further comprehensive studies related to such products are needed.
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