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Violet-red discolouration of canned Palmyra palm during processing
The objectives of the research were to investigate the causes of the violet-red discolouration during processing of canned Palmyra palm and to identify preventive methods without the use of chemical additives. Palmyra palm flesh with (13–21 %) /without some peel left on was tested for the source of...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2015
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711423/ https://ncbi.nlm.nih.gov/pubmed/26787982 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1987-9 |
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