Share

CHARACTERISTIC TEMPERATURES DETERMINATION FOR STRAWBERRY FREEZING AND THAWING.

Author(s) : DELGADO A. E.

Type of article: Article

Summary

EXAMINATION, BY DIFFERENTIAL SCANNING CALORIMETRY, OF THE BEHAVIOUR OF TWO STRAWBERRY CULTIVARS, TIOGA AND FLORIDA, DURING FREEZING AND THAWING. THE CRYOSCOPIC TEMPERATURE DEPENDS ON THE CONCENTRATION IN FREE WATER AND IN SOLUBLE SOLIDS, AND VARIES ACCORDING TO THE CULTIVAR. (Bibliogr. int. CDIUPA, FR., 90-263019.

Details

  • Original title: CHARACTERISTIC TEMPERATURES DETERMINATION FOR STRAWBERRY FREEZING AND THAWING.
  • Record ID : 1991-0684
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 14 - n. 3
  • Publication date: 1990

Links


See other articles in this issue (1)
See the source

Indexing