Quality changes in bottled and canned lime juice during processing and storage
1994
Mathooko, F.M. | Njiru, V.G. (Jomo Kenyatta University of Agriculture and Technology, Nairobi (Kenya). Dept. of Food Science and Postharvest Technology)
The effect of processing on sensory properties and loss in quality of processed, pasteurised, canned and bottled lime juice during storage at 4 deg C and ambient temperature for up to 8 weeks was evaluated. Processing had a significant (P
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Эту запись предоставил Kenya Agricultural Documentation Centre