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DRY MATTER, A MATURITY STANDARD FOR FREEZING MANGOES.

Author(s) : BRADLEY B. F., SCUDAMORE SMITH P. D.

Type of article: Article

Summary

COMPARISON OF PHYSICAL (APPEARANCE) AND CHEMICAL FACTORS (DRY MATTER CONTENT, SOLUBLE DRY EXTRACT, PH OR ACIDITY) AS QUALITY INDICES FOR MANGOES TO BE FROZEN AS SLICES IN SYRUP. A MINIMUM CONTENT OF DRY MATTER OF 14.5% IS A SUITABLE RIPENING INDEX. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-229749.

Details

  • Original title: DRY MATTER, A MATURITY STANDARD FOR FREEZING MANGOES.
  • Record ID : 1988-1475
  • Languages: English
  • Source: Food Technol. Aust. - vol. 39 - n. 6
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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