Pasteurisation of Soursop (Annona Muricata L.) Puree and its Effects on Physico-Chemical Properties

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Pasteurisation of Soursop (Annona Muricata L.) Puree and its Effects on Physico-Chemical Properties

A study was carried out to process soursop puree. The study includes, the establishment of optimum conditions of temperature and time for pasteurisation; shelf life study using different packaging and storage temperature combinations; characterisation and ultrastructural identification of puree a...

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Bibliographic Details
Main Author:	Ara, Umme
Format:	Thesis
Language:	English English
Published:	2000
Subjects:	Fruit juices - Pasteurization.
Online Access:	http://psasir.upm.edu.my/id/eprint/8423/ http://psasir.upm.edu.my/id/eprint/8423/1/FSMB_2000_13_IR.pdf

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