DETERMINATION OF THERMAL PROCESS SCHEDULE FOR TOTAPURI MANGO
- Author
- NIRANKAR NATH; RANGANNA S
CENT. FOOD TECHNOL. RES. INST./MYSORE 570013/IND - Source
- J. FOOD TECHNOL.; GBR; DA. 1980; VOL. 15; NO 3; PP. 251-264; BIBL. 23 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- MANGUE TECHNOLOGIE PRODUIT CONSERVE JUS FRUIT STERILISATION TRAITEMENT PHYSIQUE TRAITEMENT THERMIQUE FRUIT TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- MANGO TECHNOLOGY CANNED PRODUCT FRUIT JUICE STERILIZATION PHYSICAL DRESSING HEAT TREATMENT FRUIT FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8110033389
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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