Ascorbic acid retention of calamansi (Citrus microcarpa Bunge) nectar

ABSTRACT The retention of ascorbic acid in the processing of calamansi nectar in relation to pH and titratable acidity was studied. The determination of three parameters, namely, pH, titratable acidity and ascorbic acid content was made at four different stages in the processing - fresh juice extrac...

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Bibliographic Details
Main Author: Malabanan, Maria Merced U.
Other Authors: Francisco, Ma. Leonora dL
Format: Thesis
Language:English
Published: 2002.
Subjects: