Table of Contents
Journal of Food Processing
Volume 2014, Article ID 603639, 8 pages
http://dx.doi.org/10.1155/2014/603639
Research Article

Effect of Processing Conditions on Calcium Content, Firmness, and Color of Papaya in Syrup

1CIDCA, CCT LA Plata CONICET, FCE, Universidad Nacional de La Plata, B1900AAJ La Plata, Argentina
2FCEQyN, Universidad Nacional de Misiones, AR-N3300LQH Posadas, Argentina
3Departamento de Ingeniería Química, FI, UNLP, B1900AAJ La Plata, Argentina

Received 18 December 2013; Revised 23 May 2014; Accepted 26 May 2014; Published 16 June 2014

Academic Editor: Kit Keith L. Yam

Copyright © 2014 Nancy Lovera et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Nancy Lovera, Laura Ramallo, and Viviana Salvadori, “Effect of Processing Conditions on Calcium Content, Firmness, and Color of Papaya in Syrup,” Journal of Food Processing, vol. 2014, Article ID 603639, 8 pages, 2014. https://doi.org/10.1155/2014/603639.