The effect of delay between cooking and freezing on the flavour of pre‐cooked frozen food

Authors:
  • MHMargaret A. Hill
    Margaret A. Hill
  • GGG. Glew
    G. Glew
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Abstract
Summary. The effect of delay between cooking and freezing on the organoleptic properties of some foods after reconstitution has been examined. Difference tests were performed and it was shown that delays between cooking and freezing of as little as 15 min caused statistically significant differences between some samples subject to delay and those frozen immediately after completion of the cooking operation.