PubAg

Main content area

Peeling and the physical and chemical properties of kiwi fruit

Author:
Guldas, M.
Source:
Journal of food processing and preservation 2003 v.27 no.4 pp. 271-284
ISSN:
0145-8892
Subject:
kiwifruit, peeling, ascorbic acid, alkali treatment, sodium hydroxide, chemical concentration, solutions, temperature, food processing quality, acidity, pectins, chlorophyll, color, fruit quality, appearance (quality), nutritive value
Agid:
1546535