Translations:Adventist Youth Honors Answer Book/Household Arts/Food - Freezing/18/es

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8. Congelar algunos duraznos en sirope (almíbar) y también algunos en jugo de naranja o de piña. ¿Cuál es la razón para el uso de ácido ascórbico en el sirope y no en el jugo de frutas? ¿Por qué es el ácido ascórbico utilizado en la congelación de duraznos?

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This page was last edited on 17 July 2018, at 10:50.

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