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Role of pH in the canning of mangoes: Effect of adding acid or other fruits to the canned product.

Siddappa, G. S. and Bhatia, B. S. (1956) Role of pH in the canning of mangoes: Effect of adding acid or other fruits to the canned product. Food Research, 21. pp. 163-169.

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Item Type: Article
Uncontrolled Keywords: canning, mangoes, fruit acid
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
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: 09 Mar 2015 06:02
Last Modified: 09 Mar 2015 06:02
URI: http://ir.cftri.com/id/eprint/5278

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