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Effect of method of extraction of juice on the development of bitterness in preserved orange juice.

Siddappa, G. S. and Bhatia, B. S. (1959) Effect of method of extraction of juice on the development of bitterness in preserved orange juice. Food Technology, 13 (7). pp. 349-351.

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Item Type: Article
Uncontrolled Keywords: orange juice, bitterness, Trifoliate stock,
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 03 Taste
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Oct 2013 10:47
Last Modified: 01 Oct 2013 10:47
URI: http://ir.cftri.com/id/eprint/3947

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