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Changes in sugar, ash and minerals in four guava cultivars during ripening

✍ Scribed by R. E. El Buluk; F. E. Babiker; A. H. El Tinay

Book ID
105067594
Publisher
Springer US
Year
1996
Tongue
English
Weight
371 KB
Volume
49
Category
Article
ISSN
1573-9104

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Seasonal changes of the ash content and mineral concentrations in Serra cheese were studied over a typical 35-day ripening period. Statistically sig-niÐcant di †erences (at the 5% level) exist between the ash content and the concentrations of Na, K, Ca, P, Mg and Zn in cheeses during ripening. The h