ESTUDIO DE LA CALIDAD DE NARANJAS Y MANDARINAS MÍNIMAMENTE PROCESADAS. INFLUENCIA DE VARIABLES DEL PROCESO

ESTUDIO DE LA CALIDAD DE NARANJAS Y MANDARINAS MÍNIMAMENTE PROCESADAS. INFLUENCIA DE VARIABLES DEL PROCESO

[EN] In Argentina, minimal processing is an alternative for marketing citrus fruit by product differentiation, with added value and consumer friendly. The objective of this study was to evaluate three methods of peeling (manual, vacuum, 600 mm Hg at 55 °C, and enzymatic with 10 mg.L-1, 600 mm Hg at...

Full description

Bibliographic Details
Main Author: Bello, Fernando
Other Authors: Ortolá Ortolá, Mª Dolores
Format: Doctoral Thesis
Language:Spanish
Published: Universitat Politècnica de València 2016
Subjects:
Naranjas
Mandarinas
Minimamente procesado
Desinfección
Métodos combinados
TECNOLOGIA DE ALIMENTOS
Online Access:http://hdl.handle.net/10251/59412

Internet

http://hdl.handle.net/10251/59412

Similar Items