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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/112

Title: Texture of fruit and vegetable components of ready meals
Authors: Downey, Gerard
Keywords: Vegetable purées
Fruit purées
Ready-meals
Cryoprotectants
Sensory analysis
Food texture
Issue Date: Dec-2000
Publisher: Teagasc
Citation: Texture of fruit and vegetable components of ready meals. The National Food Centre Research Report No. 27. Gerard Downey. Dublin; Teagasc, 2000. ISBN 1841701564
Series/Report no.: The National Food Centre Research Report;No. 27
Abstract: Vegetable and fruit purées are important parts of prepared ready-meals. Further expansion of this food sector will depend among other things on improved and consistent product quality. Innovative organoleptic properties in ready-meal components will assist in product diversification and the growth of market share.
Description: End of Project Report
URI: http://hdl.handle.net/11019/112
ISBN: 1841701564
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports

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