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Effect of hydrochloric acid treatment on the crown size and canning quality of pineapple fruit.

Bhat, A. V. and Satyavathi, V. K. and George Varkey, A. and Mookerjee, K. K. and Chitra Devi, A. K. (1972) Effect of hydrochloric acid treatment on the crown size and canning quality of pineapple fruit. Indian Food Packer, 26 (6). pp. 23-25.

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Item Type: Article
Uncontrolled Keywords: pineapple fruit, hydrochloric acid treatment, crown size, canning quality
Subjects: 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: 16 Feb 2021 09:37
Last Modified: 16 Feb 2021 09:37
URI: http://ir.cftri.res.in/id/eprint/3917

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