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...

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Bibliographic Details
Main Author: Ara, Umme
Format: Thesis
Published: 2000
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