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Change in oil quality during prolonged storage

✍ Scribed by I. V. Malysheva; A. V. Yakubovich


Publisher
Springer US
Year
1967
Tongue
English
Weight
110 KB
Volume
3
Category
Article
ISSN
0009-3092

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The stability of apple puree at different constant temperatures (-18 "C, 4 "C, 20 "C, 50 "C and 60 "C) was studied within the period of 30 days. During this time changes in the samples of apple puree, which was stored at variable temperature, were determined as well. The content of ascorbic acid, th