Mass Transfer during Osmotic Dehydration and Its Influence on Quality of Canned Plum

Journal of Scientific and Industrial Research

Volumn 58, Issue 9, 1999, Pages 711-716

  Sharma, K D ^a   Lal Kaushal, B B ^a  

^a DR Y S PARMAR UNIVERSITY OF HORTICULTURE AND FORESTRY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0346932850     PISSN: 00224456     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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4. Mohammadzadeh-Khayat A A & Luh B S, Calcium and Oxalate Ions Effect on the Texture of Canned Apricots, J Food Sci 33 (1986) 493.
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6. AOAC, Official Methods of Analysis (Association Official Analytical Chemists,Washington D C, USA) 1975.
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9. Amerine M A, Pangborn R M & Roesslar E B, Principles of Sensory Evaluation of Food (Academic Press, New York) 1965.
10. Cochron W G & Cox G M, Experimental Designs (Asia Publishing House,Bombay) 1963.
11. F P O, Fruit Products Order (Department of Foods, Ministry of Agriculture, Government of India, New Delhi) 1955.
12. Desrosier N W, Elements of Food Technology (A V I Publishing Company Ine Westport, Connecticut) 1977.