Characteristics of soursop natural puree and determination of optimum conditions for pasteurization

Food Chemistry

Volumn 58, Issue 1-2, 1997, Pages 119-124

  Umme, A ^a   Asbi, B A ^a   Salmah, Y ^a   Junainah, A H ^a   Jamilah, B ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; SUGAR;

ARTICLE; ENZYME INACTIVATION; FOOD PROCESSING; FRUIT; PASTEURIZATION; PH; TEMPERATURE; TIME; VISCOSITY;

EID: 0031013646     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00226-9     Document Type: Article

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