Effect of Several Heat Treatments on Quality and Shelf life of a Frozen Guava Nectar Base
Studies were conducted concerning the effect of several heat treatments on the quality and shelf-life of a frozen guava nectar base prepared from wild fruit. Heating nectar bases to 150°, 185° and 210° to 215° F., followed by rapid cooling and chilling, had no apparent effect on quality and shelflif...
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| Veröffentlicht in: | The Journal of agriculture of the University of Puerto Rico 2021-09, Vol.54 (2), p.211-219 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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