Changes in the chemical composition and organoleptic quality of citrus peel candy during preparation and storage
- Other title
- Modifications de la composition chimique et de la qualité organoleptique de peaux d'agrumes confites au cours de leur préparation et de leur entreposage (fr)
- Author
- MEHTA, U1 ; SATINDER BAJAJ
[1] Punjab agricultural univ., dep. food nutrition, Ludhiana, India - Source
Journal of food science and technology (Mysore). 1984, Vol 21, Num 6, pp 422-424 ; ref : 8 ref
- CODEN
- JFSTAB
- ISSN
- 0022-1155
- Scientific domain
- Food science technology
- Publisher
- Association of Food Scientists and Technologists, Mysore
- Publication country
- India
- Document type
- Article
- Language
- English
- Keyword (fr)
- Agrume Citron Composition chimique Confisage Entreposage Fruit confit Mandarine Matière première Orange Qualité Technologie
- Keyword (en)
- Citrus fruit Lemon Chemical composition Candying Warehousing Candied fruit Mandarin Raw materials Orange Quality Technology
- Keyword (es)
- Composicion quimica Tecnologia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 9108989
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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