Studies on the evaluation of certain mango varieties for the preparation of intermediate moisture mango slices
Material type: TextPublication details: Ludhiana PAU 1982Edition: Food Science and TechnologyDescription: 50,4LSubject(s): DDC classification:- T 664.8 B51S
Item type | Current library | Call number | Status | Date due | Barcode | |
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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 |
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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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