Pasteurisation of Soursop (Annona Muricata L.) Puree and its Effects on Physico-Chemical Properties
A study was carried out to process soursop puree. The study includes, the establishment of optimum conditions of temperature and time for pasteurisation; shelf life study using different packaging and storage temperature combinations; characterisation and ultrastructural identification of puree a...
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी अंग्रेज़ी |
| प्रकाशित: |
2000
|
| विषय: | |
| ऑनलाइन पहुंच: | http://psasir.upm.edu.my/id/eprint/8423/1/FSMB_2000_13_IR.pdf |