Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions
Pasteurisation effects on natural soursop (Annona muricata L.) puree were evaluated in terms of appearance, colour, flavour, odour, consistency and overall acceptability for 12 weeks. The packaging and storage temperature combinations used were laminated aluminium foil (LAF), lacquered can (LC) and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113052/1/113052.pdf |