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Retention of added ascorbic acid in canned jack fruit during processing and storage.
Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1957) Retention of added ascorbic acid in canned jack fruit during processing and storage. Food Science, 6. pp. 10-12.
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Food Science, Volume-6( (1957) 10-12.pdf - Published Version Restricted to Registered users only Download (51kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | canned jack fruit, Artocarpus Integrifolia, ascorbic acid, canned products |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 06 Preservation and Storage 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: | 25 Nov 2014 05:21 |
| Last Modified: | 25 Nov 2014 05:21 |
| URI: | http://ir.cftri.res.in/id/eprint/5238 |
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