Suitability of currant fruits for processing. Pt. 1. Basic chemical composition of fruits of seven black currant cultivars and four hybrids and quality of compotes and frozen products obtained from them
1990
Lenartowicz, W. | Zbroszczyk, J. | Plocharski, W. (Instytut Sadownictwa i Kwiaciarstwa, Skierniewice (Poland))
Compotes obtained from Fertoedi 1 cv. and 8/72 hybrid fruits were of lower quality than obtained from Ojebyn cv. fruit. Frozen product obtained from the 8/72 hybrid fruit was also of lower quality, compared to the obtained from Ojebyn cv. fruit. Compotes and frozen products from the fruit of remaining cultivars and hybrids did not yield in quality to the ones obtained from the standard cultivar fruit
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