Effect of different concentrations of saccharose, honey and ascorbic acid on sensory quality and microbiological cut fruit blends
The purpose of ready to eat fruits is to provide the consumer a product with long shelf life, maintaining its nutritional and sensory quality. The objective was to evaluate the effect of natural preservatives in different concentrations on sensory and microbiological quality of fresh-cut fruit. A mi...
| Main Authors: | , , |
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| Format: | Online |
| Language: | Spanish |
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Facultad de Ciencias Exactas, Químicas y Naturales
2013
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/431 |
Rheological and sensorial parameters of guava yogurt enriched with