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...

詳細記述

書誌詳細

第一著者:	Ara, Umme
フォーマット:	学位論文
言語:	英語 英語
出版事項:	2000
主題:	Fruit juices - Pasteurization.
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/8423/1/FSMB_2000_13_IR.pdf