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GENERAL CORRELATION BETWEEN THE CRYOSCOPIC TEMPERATURE AND THE SOLUBLE SOLIDS CONTENT OF FRUIT AND VEGETABLES.

Author(s) : GUEGOV J.

Type of article: Article

Summary

ON THE BASIS OF EXPERIMENTAL DATA, THE A. HAS ESTABLISHED A REGRESSION RELATIONSHIP, REFLECTING THE INFLUENCE OF THE SOLUBLESOLIDS ON THE CRYOSCOPIC TEMPERATURE VALUE OF FRESH FRUIT AND VEGETABLES, REGARDLESS OF THEIR VARIETY AND SPECIES.THE EQUATION OBTAINED CORRESPONDS WELL WITH THE EXPERIMENTAL RESULTS OF OTHERS.

Details

  • Original title: GENERAL CORRELATION BETWEEN THE CRYOSCOPIC TEMPERATURE AND THE SOLUBLE SOLIDS CONTENT OF FRUIT AND VEGETABLES.
  • Record ID : 1981-1204
  • Languages: English
  • Source: J. Food Technol. - vol. 15 - n. 6
  • Publication date: 1980/12
  • Document available for consultation in the library of the IIR headquarters only.

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