Studies on the preparation of fruit juice bases for use in off season

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Material type: Text

TextPublication details: Ludhiana PAU 1981Edition: Food Science and TechnologyDescription: 147,15LSubject(s):

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Summary: Storage stability of fruit juice bases was determined at 2-5

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 663.63 S15S (Browse shelf(Opens below))	Not for loan		136990
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 663.63 S15S (Browse shelf(Opens below))	Not for loan		136991

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Previous	T 663.63 S 41 F FUNCTIONALITY AND SUSTAINABILITY ASSESSMENT OF FRUIT BASED DAIRY BEVERAGE	T663.63 S15D Development and evaluation of probiotic and synbiotic cereals and juices	T 663.63 S15S Studies on the preparation of fruit juice bases for use in off season	T 663.63 S15S Studies on the preparation of fruit juice bases for use in off season	T 663.63 S16I Investigations of electrical properties of fruit juices	T 663.63 S16I Investigations of electrical properties of fruit juices	T663.63 S33L Lactic Acid Bacterial Fermentation of Black Carrots for Probiotic Kanji Beverage	Next

Storage stability of fruit juice bases was determined at 2-5

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