Freeze concentration of pineapple juice
This study was conducted to evaluate the suitability of freeze concentration as a method of recovering the sugars in the form of concentrated syrup from pineapple juice without resulting in degradation of its components. Based on the results, freezing 2-kg pineapple juice for 22 hours at -5°C (setti...
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| Médium: | Diplomová práce |
| Jazyk: | English |
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1999.
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