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Removal of excess of added sulphur dioxide from orange juice and squash by means of H2O2 and Na2O2
Ranganna, S. and Siddappa, G. S. (1961) Removal of excess of added sulphur dioxide from orange juice and squash by means of H2O2 and Na2O2. Food Science, 10 (4). pp. 83-85.
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Food Science, Volume-10(4 (1961) 83-85.pdf - Published Version Restricted to Registered users only Download (102kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | preservative removal, sulphur dioxide, orange juice, squash |
| Subjects: | 600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 31 Food Additives |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Jul 2016 08:06 |
| Last Modified: | 27 Jul 2016 08:06 |
| URI: | http://ir.cftri.res.in/id/eprint/5217 |
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