Effect of processing and storage on tomato amd tomato products

By:

DHOORIA, Manjit Singh

Material type: Text

TextPublication details: Ludhiana P. A. U 1971Edition: Food Science and TechnologyDescription: 52, ixLSubject(s):

DDC classification:

T 664.028 D38E

Summary: Tomato products, juice, canned tomatoes, soup and ketchup were prepared in a local fruit processing factor as per standard The losses of carotenoids and ascorbic acid were found to be higher in concentrated products Losses of B carotene, Iycopene, total a

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.028 D38E (Browse shelf(Opens below))	Not for loan		35491
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.028 D38E (Browse shelf(Opens below))	Not for loan		35492

Tomato products, juice, canned tomatoes, soup and ketchup were prepared in a local fruit processing factor as per standard The losses of carotenoids and ascorbic acid were found to be higher in concentrated products Losses of B carotene, Iycopene, total a

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