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Role of pH in the canning of mangoes: Effect of adding acid or other fruits to the canned product.
Siddappa, G. S. and Bhatia, B. S. (1956) Role of pH in the canning of mangoes: Effect of adding acid or other fruits to the canned product. Food Research, 21. pp. 163-169.
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Food Research, Volume-21( (1956) 163-169.pdf - Published Version Restricted to Registered users only Download (194kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | canning, mangoes, fruit acid |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits > 06 Mango 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: | 09 Mar 2015 06:02 |
| Last Modified: | 09 Mar 2015 06:02 |
| URI: | http://ir.cftri.res.in/id/eprint/5278 |
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