Quality evaluation of heat-treated calamansi juice
The effect of heat treatment (blanching and pasteurization) on the physico-chemical, vitamin C, microbial and sensorial properties of calamansi juice was investigated in this study.
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
2002.
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| विषय: |