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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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| 出版年: | Agronomía Colombiana |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universidad Nacional de Colombia
2011
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=180322995012 |
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