Preservation of fruits: shelf-stable high moisture pineapple - dry infusion
The following provides specific steps for shelf-stable high moisture content pineapple production. The steps include methods of blanching, steaming, cooling methods, draining, ingredient to add to the fruit, blending techniques, extraction, as well as packaging, storing and labelling processes.
Auteur: Food and Agriculture Organization of the United Nations (FAO)
Organisation: The Food and Agriculture Organization of the United Nations FAO TECA
Année: 2020
Pays: Uganda
Couverture géographique: Afrique
Type: Pratiques
Texte intégral disponible à l'adresse: https://teca.apps.fao.org/en/technologies/3947/
Langue: English