Thermal Process Requirement and Storage Stability of Canned Guava Drink
A thermal process for canned guava drink was evolved on the basis of inactivation of pectinesterase (PE), the most heat resistant enzyme naturally present in guava. The thermostability of PE in guava drink was determined according to the thermal inactivation time tube method. The kinetics of th...
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| Format: | Thesis |
| Language: | English English |
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1993
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| Online Access: | http://psasir.upm.edu.my/id/eprint/9826/1/FSMB_1993_3_A.pdf |