TY  - BOOK
AU  - Sarmah,Utpalnanda
TI  - Study of quality and ascorbic acid retention in the juice of kinnow mandarin
U1  - T664.8 SI6S 
PY  - 1976///
CY  - Ludhiana
PB  - PAU
KW  - FRUIT JUICES
KW  - ASCORBIC ACID
KW  - FOOD TECHNLOGY
KW  - FRUITS & VEG
KW  - KINNOW MANDARINJUICE
KW  - RETENTION
KW  - TANGERINE
N2  - Ripe kinnow fruits of 1975-76 crop were used for studying the quality of juice and ascorbic acid retention during a storage period of 23 weeks at room temperature (30-39,5
ER  -