Product improvement and packaging studies on candied pineapple (Ananas Comosus Linn. Merr.)
The main ojective of the study were ti improve product flavor and to screen possible packaging materials that can be used for candied pineapple. The use of lower syrup concentrations and the addition of citric acid to the syrup were studied as possible method of curbing excessive product sweetness....
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| Format: | Thesis |
| Language: | English |
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1982.
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