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Effect of canning on the beta-carotene content of mango, papaya and jackfruit.
Siddappa, G. S. and Bhatia, B. S. (1956) Effect of canning on the beta-carotene content of mango, papaya and jackfruit. Journal of Scientific and Industrial Research, 15C. pp. 118-121.
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Journal of Scientific and Industrial Research, Volume-15C( (1956) 118-121.pdf - Published Version Restricted to Registered users only Download (128kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | canning, beta carotene, mango, papaya, jack fruit |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Mar 2015 07:32 |
| Last Modified: | 11 Mar 2015 07:32 |
| URI: | http://ir.cftri.res.in/id/eprint/3847 |
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