Quality of Canned mandarin as affected by preservation liquid
This study is integrated within a research line dedicated to evaluate different options to introduce mandarin in Spanish agro-food industries and in both national and international markets. The effects of different preservation liquids (sucrose solution, sucrose and ascorbic acid solution, grape, an...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010-12-01
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| Series: | Food Science and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400041&lng=en&tlng=en |