Microbial and enzymatic changes in natural soursop puree during storage

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Microbial and enzymatic changes in natural soursop puree during storage

Microbial and enzymatic comparisons were made on natural soursop puree stored at 15, 4 and -20°C without pasteurisation and with pasteurisation at 79°C for 69 s. Results showed that pasteurisation caused significant decrease in microbial count in soursop puree from 6.4x103 to 8.5x101 cfu per g. Gene...

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Bibliographic Details
Main Authors:	A., Umme, Y., Salmah, B., Jamilah, Asbi, B.A.
Format:	Article
Language:	English
Published:	Elsevier Science 1999
Online Access:	http://psasir.upm.edu.my/id/eprint/116773/ http://psasir.upm.edu.my/id/eprint/116773/1/116773.pdf

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