| 000 | 00909nam a2200241Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1971 xx 000 0 und d | ||
| 082 | _aT 664.028 D38E | ||
| 100 | _aDHOORIA, Manjit Singh | ||
| 245 | 0 | _aEffect of processing and storage on tomato amd tomato products | |
| 250 | _aFood Science and Technology | ||
| 260 |
_aLudhiana _bP. A. U _c1971 |
||
| 300 | _a52, ixL | ||
| 520 | _aTomato products, juice, canned tomatoes, soup and ketchup were prepared in a local fruit processing factor as per standard The losses of carotenoids and ascorbic acid were found to be higher in concentrated products Losses of B carotene, Iycopene, total a | ||
| 650 | _aCANNING AND PRESERVING | ||
| 653 | _aCANNING AND PRESERVING | ||
| 653 | _aCONCENTRATED | ||
| 653 | _aFRUIT & VEGETABLES | ||
| 653 | _aJUICE | ||
| 653 | _aTOMATO | ||
| 653 | _aTOMATOES CANNED | ||
| 653 | _aUNCONCENTRATED | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c18992 _d18992 |
||