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

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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书目详细资料
主要作者:	Ara, Umme
格式:	Thesis
语言:	English English
出版:	2000
主题:	Fruit juices - Pasteurization.
在线阅读:	http://psasir.upm.edu.my/id/eprint/8423/1/FSMB_2000_13_IR.pdf
标签:	添加标签没有标签, 成为第一个标记此记录!

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