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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| 格式: | Thesis |
| 语言: | English English |
| 出版: |
2000
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/8423/1/FSMB_2000_13_IR.pdf |
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