Peroxidase inactivation of commonly processed Philippines fruits by water-blanching
The study was undertaken to establish optimum blanching schedules four commonly processed Philippine fruits, namely, carabao mango, lakatan banana, guayabano, and santol. The optimum blanching time was taken as that duration of heating which accomplished high reduction in enzyme activity without ser...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1978.
|
| Subjects: |