The most important quality criteria of some homegrown black-currant varieties II. Dry matter, pectin, acid content, colour and formol value
The quality properties of black-currant have been investigated in respect of 12 home-grown varieties. Samples were obtained from 6 localities over a period of 3 years. The properties studied were dry matter, pectin and its degree of esterification, acid content, colour strength, and formol value. As...
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
1965-12-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/71646 |