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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| 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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