Parekh, C. M. and Pruthi, J. S. and Jain, N. L. and Tandon, G. L. and Girdhari, Lal. (1961) Studies on the shelf-life of Indian mandarin oil. Part I. Effect of different treatments. Food Science, 10 (11). pp. 358-363.
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Abstract
The investigation embraced
studies on treatments like (i) desiccation. (ii)
acidification (iii) demineralization (iv) gas
packaging and (v) use of different containers;
In addition, other aspects viz., use of antioxidants,
temperature of storage and type of essential oil
(cold pressed or steam distilled) have been studied
but reported e1sewhere
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Indian mandarin oils, shelf life, gas packaging |
| Subjects: | 600 Technology > 08 Food technology > 06 Preservation and Storage 600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Jul 2016 10:01 |
| Last Modified: | 28 Jul 2016 10:01 |
| URI: | http://ir.cftri.res.in/id/eprint/5834 |
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