Effect of processing on the reduction of endosulfan residues in okra (Abelmoschus esculentus L.)

By:

Ramesh, Shelke Anil

Material type: Text

TextPublication details: Ludhiana PAU 2011Edition: Food Science and TechnologyDescription: 29cm. ; 68Subject(s):

DDC classification:

T 664.8 R17E

Summary: The study was carried out to check the effect of processing and storage on the reduction of endosulfan residues, physico-chemical composition and quality of fresh, canned and dehydrated okra fruits. The moisture, pH, TSS, ascorbic acid, protein, pectin, c

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.8 R17E (Browse shelf(Opens below))	Not for loan		250962

The study was carried out to check the effect of processing and storage on the reduction of endosulfan residues, physico-chemical composition and quality of fresh, canned and dehydrated okra fruits. The moisture, pH, TSS, ascorbic acid, protein, pectin, c

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