Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut ‘rojo brillante’ persimmon
Persimmon (Diospyros kaki L.) ‘Rojo Brillante’ is an astringent variety characterised by good growing conditions, excellent colour, size, sensory characteristics and good nutritional properties. In the last decade, its production has grown substantially in Spain given the application of high levels...
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| Format: | doctoralThesis |
| Language: | Inglés |
| Published: |
2020
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| Online Access: | http://hdl.handle.net/20.500.11939/6336 |
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