𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of canning and storage on the chemical composition and organoleptic quality of juices of different varieties of oranges grown in lebanon

✍ Scribed by M. Maleki; S. Sarkissian

Publisher
John Wiley and Sons
Year
1967
Tongue
English
Weight
343 KB
Volume
18
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effects of frying and storage at room te
Effects of frying and storage at room temperature on the chemical composition and quality of sweet potato slices
✍ Ghazi, A. ;Abd-El-Aal, M. H. ;Khalil, M. πŸ“‚ Article πŸ“… 1989 πŸ› John Wiley and Sons 🌐 English βš– 367 KB πŸ‘ 1 views

Fried sweet potato slices were prepared from yellow (Mabrouka) and orange (Abees) tubers. Some chemical and organoleptic qualities were studied. Changes in these qualities which occurred during storage for 3 months at room temperature were also investigated. The results obtained led to the following

Effect of variety and crude protein cont
Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris)
✍ Ning Wang πŸ“‚ Article πŸ“… 2008 πŸ› John Wiley and Sons 🌐 English βš– 121 KB πŸ‘ 1 views

## Abstract **BACKGROUND:** Dehulling is one of the most important operations in post‐harvest handling of red lentils (__Lens culinaris__). However, little information is available on how variety and crude protein content affect the dehulling quality characteristics and on how dehulling affects che