Preservation of fruits: shelf-stable pineapple puree
| dc.creator | FAO | |
| dc.date | 2023-04-27T13:06:45Z | |
| dc.date | 2023-04-27T13:06:45Z | |
| dc.date | 2006 | |
| dc.date | 2019-05-03T16:13:13.0000000Z | |
| dc.date.accessioned | 2026-06-28T00:39:05Z | |
| dc.description | The following provides specific steps on how to use the technique of obtaining shelf-stable pineapple puree. The steps include methods of processing, pouring, ingredients to add to the pulp, blending techniques, as well as the storing, packaging and labelling process. | |
| dc.format | 2p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/CA4477EN | |
| dc.identifier | http://www.fao.org/3/ca4477en/ca4477en.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/315030 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.title | Preservation of fruits: shelf-stable pineapple puree | |
| dc.type | Document |