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Retention on ascorbic acid in tomato ketchup and guava jelly during storage.
Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1958) Retention on ascorbic acid in tomato ketchup and guava jelly during storage. Food Science, 7. pp. 86-87.
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Food Science, April 1958, Vol. 7, NO.4, pp. 86-87.pdf - Published Version Restricted to Registered users only Download (58kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | tomato ketchup, guava jelly, ascorbic acid |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 24 Nov 2014 08:00 |
| Last Modified: | 24 Nov 2014 08:00 |
| URI: | http://ir.cftri.res.in/id/eprint/5241 |
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