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Effect of canning on the beta-carotene content of mango, papaya and jackfruit.

Siddappa, G. S. and Bhatia, B. S. (1956) Effect of canning on the beta-carotene content of mango, papaya and jackfruit. Journal of Scientific and Industrial Research, 15C. pp. 118-121.

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Item Type: Article
Uncontrolled Keywords: canning, beta carotene, mango, papaya, jack fruit
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
600 Technology > 08 Food technology > 24 Fruits
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: 11 Mar 2015 07:32
Last Modified: 11 Mar 2015 07:32
URI: http://ir.cftri.com/id/eprint/3847

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