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Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata McVaugh) pulp

The effects of sucrose on the quality of frozen arazá pulp were investigated. Five levels of sucrose (0, 5, 10, 20, and 30%) were evaluated in combination with freezing at low speed, storage during one month, and thawing at two different speeds. Sensory quality and water loss after centrifugation (W...

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Detalhes bibliográficos
Publicado no:Agronomía Colombiana
Main Authors: Kelly Johanna Silva-Bustos, Carlos Eduardo Narváez-Cuenca, Luz Patricia Restrepo-Sánchez
Formato: Artigo
Idioma:Inglês
Publicado em: Universidad Nacional de Colombia 2011
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Acesso em linha:https://www.redalyc.org/articulo.oa?id=180322995012
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