Effect of different freezing forms on cassava roots

The physical-chemical, sensory and microbiological characteristics during storage of cassava roots subjected to different freezing methods were evaluated. The roots were physically characterized, processed, packaged in LDPE packages with 100 mu m of thickness and subjected to different treatments: f...

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Veröffentlicht in:	Revista brasileira de tecnologia de alimentos 2015-04, Vol.18 (2), p.93-93
Hauptverfasser:	Rinaldi, Maria Madalena, Vieira, Eduardo Alano, Fialho, Josefino de Freitas, Malaquias, Juaci Vitoria
Format:	Artikel
Sprache:	eng
Schlagworte:	Manihot esculenta
Online-Zugang:	Volltext
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