Effect of citric acid, calcium lactate and low temperature prefreezing treatment on the quality of frozen strawberry

Author:

Abd-Elhady Magdy

Publisher

Elsevier BV

Subject

Horticulture,Plant Science,Soil Science,Agronomy and Crop Science,Animal Science and Zoology,Food Science

Reference41 articles.

1. Quality evaluation of foodstuffs frozen in a cryomechanical freezer;Agnelli;J. Food Eng.,2002

2. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. Sativa);Altunkaya;Food Chem.,2009

3. A.O.A.C., 2005. Official Methods of the Analysis of AOAC. International 18th Edition, Published by AOAC International. Maryland. Ed. USA.

4. A new process for firmer canned cherries and strawberries;Carle;Food Aust.,2001

5. Suitability for freezing of strawberry varieties cultivated in Lithuania;Cesnauskas;Adv. Refrig. Syst.,1998

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