Efecto del pelado enzimático sobre el perfil sensorial de diferentes variedades de naranja

Citrus are fruits that present great advantages for minimal processing (MP) due to its physiological and morphological characteristics¹ . Enzymatic peeling is one of the methods used to obtain citrus MP; over the years it was optimized and adapted to the different species and factors that influence...

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Bibliographic Details

Main Authors:	Budde, Claudio Olaf, Gabilondo, Julieta, Garitta, Lorena Verónica, Pieroni, Victoria
Format:	Informe técnico
Language:	Español
Published:	Instituto de Tecnología de Alimentos, INTA 2023
Subjects:	Citrus Análisis Organoléptico Alimentos Mínimamente Procesados Organoleptic Analysis Minimally Processed Foods Sweet Oranges Naranja Dulce Orange Enzymatic Peeling Naranja Pelado Enzimático
Online Access:	http://hdl.handle.net/20.500.12123/14286