Influencia de la osmocongelación sobre algunas propiedades físicas de papaya (Carica papaya L.)

The osmo-dehydro-freezing (OC) is the combined process of applying osmotic dehydration (OD) followed by freezing of a food product to improve the quality of frozen-thawed products. The aim of this study was to evaluate the influence of the application of osmotic pretreatments on the loss of liquid p...