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Inhibition of enzymatic browning in selected fruits and vegetables using sodium erythrobate as an antioxidant

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Publication details: Mumbai S.N.D.T. Women's University 1999Description: 20,vii,117p

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Item type	Current library	Call number	Status	Barcode
Thesis	SNDT Juhu	664.87 Gop (Browse shelf(Opens below))	Available	T03702

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Previous	664.85/Bha Commercial fruits and vegetables	664.86 She Post harvest preservation of grapes and mangoes by chemical release agents and adsorbent	664.86 She Post harvest preservation of grapes and mangoes by chemical release agents and adsorbent	664.87 Gop Inhibition of enzymatic browning in selected fruits and vegetables using sodium erythrobate as an antioxidant	664.87 Nar The Variation in the ascorbic acid content of certain common fruits as affected by variety, stage of maturity, size, season and pH	664.87 Nar The Variation in the ascorbic acid content of certain common fruits as affected by variety stage of maturity,size, season and pH.	664.87 Raj Post harvest preservation of grapes and mangoes by chemical release agents and adsorbent	Next

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