Studies on the evaluation of certain mango varieties for the preparation of intermediate moisture mango slices

By:

BHUVAN Chander

Material type: Text

TextPublication details: Ludhiana PAU 1982Edition: Food Science and TechnologyDescription: 50,4LSubject(s):

DDC classification:

T 664.8 B51S

Summary: Investigations on the preparation and storage of Intermediate moisture (1M) mango slices from four varieties of mango namely Safeda, Chausa, Langra and Dusehri showed that moisture content in fresh fruit varied from 7728 to 8200 per cent with a TSS conten

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.8 B51S (Browse shelf(Opens below))	Not for loan		137383
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.8 B51S (Browse shelf(Opens below))	Not for loan		137384

Investigations on the preparation and storage of Intermediate moisture (1M) mango slices from four varieties of mango namely Safeda, Chausa, Langra and Dusehri showed that moisture content in fresh fruit varied from 7728 to 8200 per cent with a TSS conten

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