Image Number K7946-5 |
To prevent browning and microbial growth, fresh-cut peach slices were dipped in naturally occurring compounds, amino acids, isoascorbic acid, and sorbate. The darker peach slices were not treated.
Photo by Keith Weller.
Image Number K7946-5 |
To prevent browning and microbial growth, fresh-cut peach slices were dipped in naturally occurring compounds, amino acids, isoascorbic acid, and sorbate. The darker peach slices were not treated.
Photo by Keith Weller.