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Retention of added ascorbic acid in canned jack fruit during processing and storage.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1957) Retention of added ascorbic acid in canned jack fruit during processing and storage. Food Science, 6. pp. 10-12.

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Item Type: Article
Uncontrolled Keywords: canned jack fruit, Artocarpus Integrifolia, ascorbic acid, canned products
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage
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: 25 Nov 2014 05:21
Last Modified: 25 Nov 2014 05:21
URI: http://ir.cftri.com/id/eprint/5238

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