Browning of the concentrated apple juice in function of storage conditions
1995
Zlatkovic, B. | Bukvic, B. (Poljoprivredni fakultet, Beograd (Yugoslavia))
In present research, parameters responsible for the browning of concentrated apple juice are observed as internal and external risk factors. The effect of individual factors was analyzed as changes occurring during storage expressed as intensive brown of the concentrate depending on storage conditions (temperature, time, apple cultivar, and water activity), concentrating conditions (evaporation pressure, temperature difference between heating water and juice boiling point under given conditions).
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Эту запись предоставил Unassigned data from Yugoslavia