EFFECT OF SOME PROCESSING METHODS ON THE CHEMICAL, PHYSICAL AND THERMAL PROPERTIES OF SOME FRUITS
MANAL RAMADAN MESBAH;
Abstract
ABSTRACT
Orange and guava fruits were used in this study to evaluate the effect of some processing methods on physical, chemical and thermal characteristics of fruits, juices and concentrates. Data of physical characteristics (length (a), width (b), volum
Orange and guava fruits were used in this study to evaluate the effect of some processing methods on physical, chemical and thermal characteristics of fruits, juices and concentrates. Data of physical characteristics (length (a), width (b), volum
Other data
| Title | EFFECT OF SOME PROCESSING METHODS ON THE CHEMICAL, PHYSICAL AND THERMAL PROPERTIES OF SOME FRUITS | Authors | MANAL RAMADAN MESBAH | Keywords | EFFECT OF SOME PROCESSING METHODS ON THE CHEMICAL, PHYSICAL AND THERMAL PROPERTIES OF SOME FRUITS | Issue Date | 2004 | Description | ABSTRACT Orange and guava fruits were used in this study to evaluate the effect of some processing methods on physical, chemical and thermal characteristics of fruits, juices and concentrates. Data of physical characteristics (length (a), width (b), volum |
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