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Effect of stage of maturity of fruit and storage temperature on the volatile oil and pectin content of fresh limes (Citrus aurantifolia Swingle).
Srivas, S. R. and Pruthi, J. S. and Siddappa, G. S. (1963) Effect of stage of maturity of fruit and storage temperature on the volatile oil and pectin content of fresh limes (Citrus aurantifolia Swingle). Food Science, 12. pp. 340-343.
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Food Sci November 1963 VoL 12 No. 11 340-343.pdf - Published Version Restricted to Registered users only Download (137kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Citrus aurantlfolia Swingle, limes, packaging materials, byproducts |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 12 Feb 2014 06:54 |
| Last Modified: | 12 Feb 2014 06:54 |
| URI: | http://ir.cftri.res.in/id/eprint/4014 |
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