Definitions of white cherry properties for canning
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Abstract (EN)
In this study, White cherries with and without seeds, were processed by use of 14 and 16 brix syrup and by pasteurization at about 100 0C. During 12 month storage at +4 0C some characteristics of pasteurized samples such as soluble solids, pH, TA, ascorbic acid, HMF, browning, color, texture, total solids were determined by addition to sensorye valuation.Only soluble solids content of filling liquid, heating and storage times were found to effect the characteristics significantly.
Author
Şeyda Zor
How to Cite
Şeyda Zor (Master Thesis). Definitions of white cherry properties for canning, 2011, Çukurova University.
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Tüm Hakları Saklıdır
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