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Removal of excess of added sulphur dioxide from orange juice and squash by means of H2O2 and Na2O2

Ranganna, S. and Siddappa, G. S. (1961) Removal of excess of added sulphur dioxide from orange juice and squash by means of H2O2 and Na2O2. Food Science, 10 (4). pp. 83-85.

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Item Type: Article
Uncontrolled Keywords: preservative removal, sulphur dioxide, orange juice, squash
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jul 2016 08:06
Last Modified: 27 Jul 2016 08:06
URI: http://ir.cftri.com/id/eprint/5217

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