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more general categories information about this item Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry economics (27895) agribusiness and business economics (6470) marketing (2766) markets (1510) products and commodities (80757) agricultural products (74894) foods (19982) frozen foods (365) noodles (275) pasta (185) product quality (18080) sensory properties (4680) storage quality (2324) shelf life (1589) Food and Human Nutrition Food and Human Nutrition foods (20022) frozen foods (366) noodles (275) pasta (185) Physical and Chemical Sciences Physical and Chemical Sciences chemistry (84737) chemical composition (25538) water content (3555) physics (54990) physical properties (32618) color (4392) hardness (854) rheological properties (2747) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering research (30526) research methods (29174) sensory evaluation (1238) support systems and models (27487) models (27236) technology (49139) storage technology (3252) storage conditions (3071) cold storage (1217) frozen storage (285) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Instrumental and sensory evaluation of cooked pasta during frozen storage Author(s) of Article: Will be identified in next release Citation: International journal of food science and technology 2011 v.46 no.7 pp. 1445-1454 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=551725 Name of Publication: International journal of food science and technology Publishing Company: Will be identified in next release Accession Number: 157948
