Study of quality and ascorbic acid retention in the juice of kinnow mandarin

By:

Sarmah,Utpalnanda

Material type: Text

TextPublication details: Ludhiana PAU 1976Description: 29cm. 71+12Subject(s):

FRUIT JUICES
ASCORBIC ACID
FOOD TECHNLOGY
FRUIT JUICES
FRUITS & VEG
KINNOW MANDARINJUICE
RETENTION
TANGERINE

DDC classification:

T664.8 SI6S

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T664.8 SI6S (Browse shelf(Opens below))	Not for loan		135265

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

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