Studies on high pressure processing and preservation of mango juice : pressure destruction kinetics, process verification and quality changes during storage
Thermal processing is the primary mode of preservation of mango products, which can be considerably damaging to the delicate quality of mango. HP processing could thus be a potential alternative for extending the shelf-life of mango products. Establishing HP processing technology need data on mic...
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| Format: | Others |
| Language: | en |
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McGill University
2005
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=82251 |