[Physical and chemical properties and agricultural and food uses of the cherry and morello cherry]
1999
Silva, M.L.C.M.M.A. e
Английский. The culture and production of sweet cherry (Prunus avium L.) and its akin sour cherry (Prunus cerasus L.) has attracted attention throughout the world, including Portugal, both as a natural, fresh fruit which comes out early in the season and as a raw material able to undergo technological transformation. This paper seeks therefore to list their physical and chemical characteristics, to define the features and requirements imposed by the pursuit of quality standards and to review procedures, applications and food products associated with / derived from sweet and sour cherry
Показать больше [+] Меньше [-]португальский. A cultura e producao de cereja (Prunus avium L.), e da sua especie afim, ginja (Prunus cerasus L.), tem vindo a suscitar interesse em diversos paises do Mundo, e nomeadamente em Portugal, quer como produto em natureza, em fresco - adiantando-se no tempo a demais fruta - quer como materia-prima para processamento e transformacao tecnologica, pelo que se recenseiam caracteristicas fisico-quimicas, se definem requisitos ou atributos de qualidade e se inventariam processos, utilizacoes e produtos agro-alimentares
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