Effect of processing on the reduction of endosulfan residues in okra (Abelmoschus esculentus L.)
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 664.8 R17E
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
![]() |
Mohinder Singh Randhawa Library | T 664.8 R17E (Browse shelf(Opens below)) | Not for loan | 250962 |
The study was carried out to check the effect of processing and storage on the reduction of endosulfan residues, physico-chemical composition and quality of fresh, canned and dehydrated okra fruits. The moisture, pH, TSS, ascorbic acid, protein, pectin, c
There are no comments on this title.
Log in to your account to post a comment.