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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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| Publicat a: | Agronomía Colombiana |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidad Nacional de Colombia
2011
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=180322995012 |
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