ShareDRY 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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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Physical property; Chemical property; Mango; Freezing; Tropical fruit
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