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Tray Drying of Apple Puree

โœ Scribed by Ramaswamy, H.S.; Lo, K.V.; Bains, M.S.


Book ID
121980493
Publisher
Elsevier
Year
1988
Weight
256 KB
Volume
21
Category
Article
ISSN
0315-5463

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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