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Storage quality attribute

Drake, S.R., and Nelson, J.W. (1991). Quality attributes of d Anjou pears after different drying temperatures and refrigerated storage. J. Food Quality. 14, 455 65. [Pg.569]

Shipping and storage requirements should be established to assure that the product reaches the manufacturer with proper quality attributes. This should be mutually agreed upon between the vendor and the purchaser and established prior to transportation of product... [Pg.94]

Gurkin-Ulm, S. 1988. The effect of storage conditions on selected quality attributes of sweetpotato flour. Ph.D Thesis, available from University of Tennessee Library, Knoxville, TN. [Pg.52]

Mugula, I. K., Nnko, S. A. M., Sorhaug, T. (2(X)1). Changes in quality attributes during storage of togwa, a lactic acid fermented gruel. Journal of Food Scfety, 21,181-194. [Pg.151]

Storage stability. The third important quality attribute is the storage stability. As the cultures are distributed worldwide, they must withstand adverse conditions during transport. Furthermore, they must retain their viability and vitality during storage, preferably at ambient temperatures (nonrefrigerated). [Pg.249]

See other pages where Storage quality attribute is mentioned: [Pg.406]    [Pg.264]    [Pg.322]    [Pg.335]    [Pg.335]    [Pg.193]    [Pg.77]    [Pg.182]    [Pg.249]    [Pg.518]    [Pg.626]    [Pg.643]    [Pg.343]    [Pg.291]    [Pg.399]    [Pg.129]    [Pg.172]    [Pg.225]    [Pg.445]    [Pg.1816]    [Pg.2102]    [Pg.1277]    [Pg.1785]    [Pg.1808]    [Pg.1830]    [Pg.2348]    [Pg.270]    [Pg.389]    [Pg.390]    [Pg.272]    [Pg.156]    [Pg.2331]    [Pg.90]    [Pg.184]    [Pg.780]    [Pg.106]    [Pg.241]    [Pg.242]    [Pg.398]    [Pg.399]    [Pg.96]    [Pg.62]    [Pg.245]    [Pg.252]    [Pg.120]   
See also in sourсe #XX -- [ Pg.5 ]



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Attribute

Attribution

Quality attribute

Storage quality

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