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Valutazione dell’efficacia dell’ozono sulla durata di conservazione delle fragole

Valutazione dell’efficacia dell’ozono sulla durata di conservazione delle fragole

Jean Carlo Rauschkolb / Priscila Mayara Wust / Renan Bruno Dal Cero

68,34 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Tecnología: cuestiones generales
ISBN:
9786207940257
68,34 €
IVA incluido
Disponible

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Sobre IBD

La fragola è considerata attraente per le sue caratteristiche sensoriali e, soprattutto, per la sua composizione nutrizionale. La sua coltivazione è di importanza commerciale, poiché può essere un frutto che viene consumato fresco ed è anche ampiamente accettato nella preparazione di altri alimenti come torte e dolci. La sanificazione con ozono acquoso, la clorazione e l’uso di radiazioni ultraviolette sono tecnologie che possono essere utilizzate nella lavorazione minima delle fragole.

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