Effect of heat treatment and sulfiting on the quality of bottled sugar cane juice (Saccharum Officinarum Linnaeus)
This study was undertaken to determine the defects of heat treatment in prolonging the storage life of sugar can juice. Sulfites were added for anti-browning and anti-microbial purposes. The processing temperature of 212°F was held constant for all the variables. Three processing times of five, ten...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
1975.
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