The examination of the composition and processing possibilities of the different currant varieties II. The comparison of the different currant (red and black) varieties based on their suitability for concentrate-production
2002
Steger, M. | Horvath Kerkei, E.
In this part of our series of articles on the composition and processing possibilities of the different currant varieties we reported on the quantity of components of physiological and technological importance in respect of red and black currant varieties cultivated in Hungary. Based on this information we could get a picture of the fact which of these varieties could meet the requirements of the processing industry in our climatic conditions. Red currants and black currants are important raw materials not only for the conserve industry producing finished products with valuable components but also for the industry of natural colorant.
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