The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products
Experiments have been made in the development of various new black-currant products, such as cloudy juice, juice concentrate and various freeze-dried preparations, along with a study of the effect of these different methods of preparation on the initial quality and storage properties. The quality wa...
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
1964-01-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/71612 |