Preventing enzymatic softening of canned apricots
Canned, unpeeled apricot halves are subject to softening disorders, which destroy the integrity of the fruit flesh. When the cans are opened, one, a few, or all of the halves may be completely macerated, or they may appear normal but disintegrate upon handling. The inability to detect the problem be...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
University of California Agriculture and Natural Resources
1977-04-01
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| Edice: | California Agriculture |
| On-line přístup: | https://californiaagriculture.org/article/111696-preventing-enzymatic-softening-of-canned-apricots |
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