THE EFFECT OF CHEMICAL TREATMENTS AND HEAT ON COLOR STABILITY OF FROZEN MACHINE-HARVESTED STRAWBERRIES FOR JAM
- Author
- SISTRUNK WA; MORRIS JR; KOZUP J
UNIV. ARKANSAS, DEP. HORTICULTURAL FOOD SCI./FAYETTEVILLE AR 72701/USA - Source
- JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE; ISSN 0003-1062; USA; DA. 1982; VOL. 107; NO 4; PP. 693-697; BIBL. 21 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- FRAISE(FRUIT) TECHNOLOGIE APTITUDE TECHNOLOGIQUE RECOLTE COULEUR STABILITE TRAITEMENT CHIMIQUE TRAITEMENT PHYSIQUE TRAITEMENT THERMIQUE FRUIT CONFITURE MATIERE PREMIERE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- STRAWBERRY TECHNOLOGY KEEPING QUALITY HARVESTING COLOR STABILITY CHEMICAL TREATMENT PHYSICAL DRESSING HEAT TREATMENT FRUIT JAM RAW MATERIALS FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0362179
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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