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Quality changes during the storage of dehydrated chicken kebab mix

✍ Scribed by Vinod K. Modi; Nakkerike M. Sachindra; Paregowda Nagegowda; Namadev S. Mahendrakar; Dittakavi Narasimha Rao

Book ID
108826646
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
830 KB
Volume
42
Category
Article
ISSN
0950-5423

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Quality changes during the storage of ap
Quality changes during the storage of apple puree
✍ OpatovΓ‘, H. ;VoldΕ™ich, M. ;DobiΓ‘Ε‘, J. ;Čurda, D. πŸ“‚ Article πŸ“… 1992 πŸ› John Wiley and Sons 🌐 English βš– 278 KB

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