Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial

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Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial

Two methods of processing carambola fruit cordial were compared using a cold method (CM) and a hot method (HM). Characteristics of the freshly prepared product were compared. Samples were later prepared at 35 °, 45 ° and 55 ° Brix concentrations and stored at 25 °C and 5 °C. The responses measured d...

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Bibliographic Details
Main Authors:	Yusof, Salmah, Chiong, Lee Kok
Format:	Article
Language:	English English
Published:	Elsevier Science 1997
Online Access:	http://psasir.upm.edu.my/id/eprint/51103/ http://psasir.upm.edu.my/id/eprint/51103/1/51103.pdf http://psasir.upm.edu.my/id/eprint/51103/7/1-s2.0-S0308814696000398-main.pdf

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