The effect of hydrogen-ion concentration (pH value) on the stability and acceptability of dyed candied pomelo (Citrus maxima, Burm.) peelings [microform]

The effect of hydrogen-ion concentration (pH value) on the stability and acceptability of dyed candied pomelo (Citrus maxima, Burm.) peelings [microform]

Bibliographic Details
Main Author: Abdon, Teresita Quiaoit 1938-
Format: Visual Material
Language:English
Published: Quezon City Photoduplication Service, University of the Philippines Library 1974.
Subjects:
Fruit > Preservation.
Hydrogen > Ion concentration.
Grapefruit.