QUALITY OF FROZEN PEAS AND PEACHES SUBJECTED TO ELEVATED TEMPERATURES DURING SIMULATED RETAIL AND CONSUMER HANDLING

Annetta Cook, Carole Davis, Lois Fulton and Jack L. Runyan

Journal of Food Distribution Research, 1978, vol. 09, issue 3, 8

Abstract: The quality of frozen peas and peach slices exposed to 21ºC (70ºF) for several minutes or 2 hours and to 27ºC (80ºF) for 20 or 60 minutes was determined by panel ratings and shear force and color difference measurements.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 1978
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Persistent link: https://EconPapers.repec.org/RePEc:ags:jlofdr:27772

DOI: 10.22004/ag.econ.27772

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