Color, texture and flavor development of maraschino style papaya
Maraschino style papaya was prepared to simulate Maraschino cherries for color, texture and flavor qualities. The products as compared to Marashino cherries were evaluated by 10 judges. Results of color stability tests show erythrosins dye applied by Cruss' methods A an B to be stable after one...
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 出版: |
[Quezon City]
1961.
|
| 主题: |