ShareCITRUS FRUIT. CHEMISTRY AND TECHNOLOGY, AND QUALITY EVALUATION.
Author(s) : RANGANNA S., GOVINDARAJAN V. S., RAMARA K. V. R.
Type of article: Article
Summary
BIBLIOGRAPHICAL SURVEY OF THE PRODUCTION AND CONCENTRATION TECHNOLOGY OF ORANGE, MANDARIN, LEMON, POMELO AND LIME JUICES. PRESERVATION AND STORAGE PROCESSES, COMPOSITION AND ORGANOLEPTIC PROPERTIES, INCLUDING BITTERNESS, QUALITY CONTROL. STUDY, DURING STORAGE, OF COMPOSITION AND NUTRIENT LOSS VARIATIONS.
Details
- Original title: CITRUS FRUIT. CHEMISTRY AND TECHNOLOGY, AND QUALITY EVALUATION.
- Record ID : 1984-1484
- Languages: English
- Source: CRC Crit. Rev. Food Sci. Nutr. - vol. 19 - n. 1
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Citrus fruit; Organoleptic property; Chemical property; Pomelo; Loss; Orange; Mandarin; Fruit juice; Tropical fruit; Lemon
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- Formats : PDF
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