QUALITY PARAMETERS OF THERMAL PROCESSED INTEGRATED READY TO EAT MEALS
Iveta Kurzemniece, Sandra Muizniece-Brasava, Lija Dukalska, Evita Straumite, Valda Kozule
Pages: 333-348
Published: 1 Jan 2010
Views: 101
Abstract: The object of this research was the quality investigation of 3 types of thermal processed integrated ready-to-eat meals packed in vacuum using flexible aluminium / polyethylene pouches. Products are evaluated using sensory evaluation tests, which are characterized by product taste, smell, product structure; texture and visual appeal of the product were evaluated.
Keywords: ready to eat meals, quality parameters, sensory analysis
Cite this article: Iveta Kurzemniece, Sandra Muizniece-Brasava, Lija Dukalska, Evita Straumite, Valda Kozule. QUALITY PARAMETERS OF THERMAL PROCESSED INTEGRATED READY TO EAT MEALS. Journal of International Scientific Publications: Materials, Methods & Technologies 4, 333-348 (2010). https://www.scientific-publications.net/en/article/1003387/
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