Refrigerated, Frozen, and Dehydrofrozen Apples

  • G. Caleb Hall


Essentially all refrigerated, frozen, and dehydrofrozen apple slices are prepared for commercial bakeries or institutional feeding units and end up being consumed in some form of baked product. More care is required in handling apples for the slice trade than for other end uses to maintain slice integrity.


Evaporative Cool Osmotic Dehydration Refrigerate Storage Drip Loss Enzymatic Browning 


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© Van Nostrand Reinhold 1989

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  • G. Caleb Hall

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