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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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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