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Effect of ripeness level, storage period, processing conditions and ascorbic acid on flavour retention in canned Dusehri mango.
Saha, N. K. and Agarwal, P. C. and Rodriguez, R. (1976) Effect of ripeness level, storage period, processing conditions and ascorbic acid on flavour retention in canned Dusehri mango. Indian Food Packer, 30. pp. 87-91.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | mango, canned, flavour retention, processing |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 24 Fruits > 06 Mango 600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning |
| Divisions: | CFTRI Resource Centres > Lucknow |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 10 Feb 2022 08:15 |
| Last Modified: | 10 Feb 2022 08:15 |
| URI: | http://ir.cftri.res.in/id/eprint/3998 |
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