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Composition of Kalapad and Rumani mangoes and retention of ascorbic acid in the canned products.

Siddappa, G. S. and Bhatia, B. S. (1956) Composition of Kalapad and Rumani mangoes and retention of ascorbic acid in the canned products. Bulletin of Central Food Technological Research Institute, 5. pp. 236-238.

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Item Type: Article
Uncontrolled Keywords: Kalapad mangoes, Rumani mangoes, ascorbic acid, canned fruits
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Mar 2015 11:58
Last Modified: 03 Mar 2015 11:58
URI: http://ir.cftri.com/id/eprint/2783

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