Changes in vitamin content and sensory characteristics of frozen wild berries during storage
The methods of defrosting frozen berries affect sensory characteristics and the indicator of cell juice loss of the resulting product. This method preserved the tissue strength of the berry surface completely, resulting in null loss of cell juice.
| Рубрика | Производство и технологии |
| Вид | статья |
| Язык | английский |
| Дата добавления | 14.02.2025 |
| Размер файла | 589,2 K |
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