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Use of sulphur dioxide for the preservation of fruit and vegetable products and its toxicological aspects.
Mathews, C. (1985) Use of sulphur dioxide for the preservation of fruit and vegetable products and its toxicological aspects. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | sulphur dioxide, food preservative, toxicology, fruit, vegetables |
| Subjects: | 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Sep 2023 10:02 |
| Last Modified: | 21 Sep 2023 10:02 |
| URI: | http://ir.cftri.res.in/id/eprint/16534 |
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