Sulfiting saba banana puree for catsup manufacture
Cooked Saba banana pulp, acidified with citric acid to pH 4, was preserved with two levels of sulfur dioxide, 1830 ppm and 3,660 ppm. Samples were stored at room temperature (70-80°F) and refrigerated temperature (40-50°F) for three weeks. These samples were tested for pH, residual SO2 content and s...
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| Formato: | Tesis |
| Lenguaje: | English |
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1968.
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