The effects of preheating and sulfiting on ascorbic acid retention, flavor stability and solids of canned papaya puree
The interest in the problem is the canning of papaya puree that will not discolor nor develop off flavor and still retain the maximum ascorbic acid content. Papaya puree was acidified with one percent citric acid and subjected to different pretreatments to see if there were any differences in total...
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| Format: | Thèse |
| Langue: | English |
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[Quezon City]
1961.
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