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Peeling and the physical and chemical properties of kiwi fruit
- Guldas, M.
- Journal of food processing and preservation 2003 v.27 no.4 pp. 271-284
- 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