Pasteurisation of Soursop (Annona Muricata L.) Puree and its Effects on Physico-Chemical Properties

A study was carried out to process soursop puree. The study includes, the establishment of optimum conditions of temperature and time for pasteurisation; shelf life study using different packaging and storage temperature combinations; characterisation and ultrastructural identification of puree a...

Full description

Saved in:
Bibliographic Details
Main Author: Ara, Umme
Format: Thesis
Language:English
English
Published: 2000
Subjects:
Online Access:http://psasir.upm.edu.my/id/eprint/8423/1/FSMB_2000_13_IR.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!