ShareEffect of storage conditions on the chemical, physical and sensory characteristics of Stanley plum pulps.
Author(s) : WANG W. M., SIDDIQ M., SINHA N. K., CASH J. N.
Type of article: Article
Summary
Effects of thermal concentration to 25 and 30 deg Brix on content of soluble solids, total acids, pectin, water and anthocyanin, and water activity, pH, colour, rheological and organoleptic properties and microflora, of pulps stored at 4 and 22 deg C for 24 weeks.
Details
- Original title: Effect of storage conditions on the chemical, physical and sensory characteristics of Stanley plum pulps.
- Record ID : 1996-1638
- Languages: English
- Source: J. Food Qual. - vol. 18 - n. 1
- Publication date: 1995
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