Microbiological and colour changes in umbu (Spondias tuberosa Arr. Cam.) in the mature green stage, during storage under accelerated conditions.
The objective ofthis study was to study the microbiological and colour changes in pasteurized umbu pulp during 120 days of storage at 40°C.
Saved in:
| Main Authors: | , , , , |
|---|---|
| Other Authors: | |
| Format: | Separatas biblioteca |
| Language: | English eng |
| Published: |
2004-09-11
|
| Subjects: | Polpa de umbu, Planta nativa., Caatinga, Armazenamento, Maturação, Umbu., Spondias Tuberosa, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/154173 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|