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Effect of stage of maturity of fruit and storage temperature on the volatile oil and pectin content of fresh limes (Citrus aurantifolia Swingle).

Srivas, S. R. and Pruthi, J. S. and Siddappa, G. S. (1963) Effect of stage of maturity of fruit and storage temperature on the volatile oil and pectin content of fresh limes (Citrus aurantifolia Swingle). Food Science, 12. pp. 340-343.

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Item Type: Article
Uncontrolled Keywords: Citrus aurantlfolia Swingle, limes, packaging materials, byproducts
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Feb 2014 06:54
Last Modified: 12 Feb 2014 06:54
URI: http://ir.cftri.com/id/eprint/4014

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