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Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

Fuente: Redalyc

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Dettagli Bibliografici
Autore principale:	Luisa Pereira FIGUEIREDO
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013
Soggetti:	Agrociencias Fruits quality fruit preserves
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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