Suitability of currant fruits for processing. Pt. 2. Basic chemical composition of red currant fruit and quality of compotes and frozen product obtained from them
1990
Lenartowicz, W. | Zbroszczyk, J. | Chlebowska, D. (Instytut Sadownictwa i Kwiaciarstwa, Skierniewice (Poland))
The following red currant cultivars were studied: Fertoedi Hosszufurtu, Mulka, Rosetta, Stanza and Traubenwunder. Mulka cv. fruit was the richest in most of the studies compounds. The best frozen products were obtained from the Traubenwunder and Red Dutch cvs. fruits, and the best compotes - from fruits of the Mulka and Stanza cvs. Products obtained from the Fertoedi Hosszufurtu cv. fruit were of the lowest quality
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