Effect of processing and storage on tomato amd tomato products
Material type: TextPublication details: Ludhiana P. A. U 1971Edition: Food Science and TechnologyDescription: 52, ixLSubject(s): DDC classification:- T 664.028 D38E
Item type | Current library | Call number | Status | Date due | Barcode | |
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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 |
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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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