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Retention on ascorbic acid in tomato ketchup and guava jelly during storage.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1958) Retention on ascorbic acid in tomato ketchup and guava jelly during storage. Food Science, 7. pp. 86-87.

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Food Science, April 1958, Vol. 7, NO.4, pp. 86-87.pdf - Published Version
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Item Type: Article
Uncontrolled Keywords: tomato ketchup, guava jelly, ascorbic acid
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Nov 2014 08:00
Last Modified: 24 Nov 2014 08:00
URI: http://ir.cftri.com/id/eprint/5241

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