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QUALITY OF FROZEN STRAWBERRIES DURING THEIR COLD STORAGE.

[In Spanish. / En espagnol.]

Author(s) : FUSTER C., PRESTAMO G.

Type of article: Article

Summary

THE QUALITY OF STRAWBERRIES WAS EVALUATED BY ANALYSING TEXTURE WITH THE INSTRON AND BY MEASURING THE BRIX DEGREE, ANTHOCYANIN AND ASCORBIC ACID CONTENTS AND PEROXIDASE ACTIVITY. COMPARISON OF THESE PARAMETERS IN TERMS OF FREEZING TEMPERATURE: 223 AND 173 K (-50 AND -100 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-5638.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1984-1891
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 20 - n. 141
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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