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Ascorbic acid : Amino acid browning in processed fruits and vegetables.
Girish, N. Desai (1969) Ascorbic acid : Amino acid browning in processed fruits and vegetables. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | ascorbic acid, browning, fruits, vegetables |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 24 Fruits |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 06 Apr 2022 06:51 |
| Last Modified: | 07 Apr 2022 06:56 |
| URI: | http://ir.cftri.res.in/id/eprint/15199 |
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