Effect of extraction methods and sulfiting on qualities of "kalamansi" (Citrus microcarpa bunge) juice stored at accelerated temperature
ABSTRACT "Kalamansi" juice, extracted by pulping and hand-reaming methods, was studied for its quality factors. Its keeping quality as affected by SO2 levels while stored at 55C and at room temperature (78-86F) was determined based on some parameters, namely: a) color b) pH c) solube solid...
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| Format: | Thesis |
| Language: | English |
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1972.
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