Development of glazed candied pineapple (Anonas comosus Linn. merr.)
A standard process for glazed pineapple (Ananas comosus Linn. merr.) was developed from rare-ripe fruit of the Smooth cayenne variety. From two quick candying methods, the one most suitable for pineapple was selected. The method chosen, which consisted of plumping the fruits in 75° Brix syrup by vac...
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
1974.
|
| Assuntos: |