Freeze concentration of pineapple juice
This study was conducted to evaluate the suitability of freeze concentration as a method of recovering the sugars in the form of concentrated syrup from pineapple juice without resulting in degradation of its components. Based on the results, freezing 2-kg pineapple juice for 22 hours at -5°C (setti...
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| Format: | Thesis |
| Language: | English |
| Published: |
1999.
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