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- W2371033261 abstract "The softness of strawberry flesh is the main reason to influence the quality of canning strawberry, which is related to the changes of polysaccharide materials in strawberry flesh during technical treatment and storage. The experiment showed that heating the strawberry at 80～90℃ more than 20 min make the strawberry soft. If strawberry cans were added 0.1 g/kg Condium Aalginate at under 40℃, and then added 0.04 g/kg Calciium Chloride and treated with vacuum penetration treatment at under 20℃, it can improve the hardness of canning strawberry." @default.
- W2371033261 created "2016-06-24" @default.
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- W2371033261 date "2000-01-01" @default.
- W2371033261 modified "2023-09-25" @default.
- W2371033261 title "STUDY ON THE TECHNOLOGY OF IMPROVING FRUIT HARDNESS OF CANNING STRAWBERRY" @default.
- W2371033261 hasPublicationYear "2000" @default.
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