300 dpi: (k7946-5.jpg)
640 pixels wide: (k7946-5.jpg)
 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.
