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The preservation ofBorrelia duttoni by freezing

โœ Scribed by Oag, R. Knight

Publisher
Wiley (John Wiley & Sons)
Year
1939
Tongue
English
Weight
264 KB
Volume
49
Category
Article
ISSN
0368-3494

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Preservation of mango juice by freezing
Preservation of mango juice by freezing and canning
โœ Allah, M. A. Abd ;Zaki, M. S. A. ๐Ÿ“‚ Article ๐Ÿ“… 1974 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 571 KB

## Abstract In this work the preservation of mango juice by freezing and canning was compared. The following results were obtained: The loss of ascorbic acid during the preparation of canned mango juice is mainly due to the processing steps other than retorting which had the least harmful effect.