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dc.contributor.authorDowney, Gerard
dc.date.accessioned2012-08-30T09:09:04Z
dc.date.available2012-08-30T09:09:04Z
dc.date.issued2000-12
dc.identifier.citationTexture of fruit and vegetable components of ready meals. The National Food Centre Research Report No. 27. Gerard Downey. Dublin; Teagasc, 2000. ISBN 1841701564en_GB
dc.identifier.isbn1841701564
dc.identifier.urihttp://hdl.handle.net/11019/112
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractVegetable 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.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 27
dc.subjectVegetable puréesen_GB
dc.subjectFruit puréesen_GB
dc.subjectReady-mealsen_GB
dc.subjectCryoprotectantsen_GB
dc.subjectSensory analysisen_GB
dc.subjectFood textureen_GB
dc.titleTexture of fruit and vegetable components of ready mealsen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4556
refterms.dateFOA2018-01-12T07:31:19Z


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