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Study of quality and ascorbic acid retention in the juice of kinnow mandarin

Sarmah,Utpalnanda

Study of quality and ascorbic acid retention in the juice of kinnow mandarin - Ludhiana PAU 1976 - 29cm. 71+12

Ripe kinnow fruits of 1975-76 crop were used for studying the quality of juice and ascorbic acid retention during a storage period of 23 weeks at room temperature (30-39,5

Subjects--Topical Terms:
FRUIT JUICES

Subjects--Index Terms: ASCORBIC ACID FOOD TECHNLOGY FRUIT JUICES FRUITS & VEG KINNOW MANDARINJUICE RETENTION TANGERINE

Dewey Class. No.: T664.8 SI6S

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