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INFLUENCE OF IMMATURE FRUITS ON STRAWBERRY JAM QUALITY AND STORAGE STABILITY.

Author(s) : SPAYD S. E., MORRIS J. R.

Type of article: Article

Summary

INITIALLY AND AFTER STORAGE AT 275 K (2.C) FOR 6 AND 12 MONTHS, JAM COLOR AND FLAVOR OF ALL MIXTURES WERE ACCEPTABLE. JAM MADE FROM 25 AND 50% RIPE FRUIT HAD UNACCEPTABLE COLOR AFTER 6 AND 12 MONTHS, RESPECTIVELY, AT 298 K (25.C). ALL JAM STORED AT 308 K (35.C) WAS UNACCEPTABLE AFTER 6 MONTHS.

Details

  • Original title: INFLUENCE OF IMMATURE FRUITS ON STRAWBERRY JAM QUALITY AND STORAGE STABILITY.
  • Record ID : 1982-0116
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 2; 414-418; 3 fig.; 3 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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