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    Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions

    Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions by Umme, A, Bambang, S.S, Salmah, Y, Jamilah, B

    Published 2001
    “…Results showed pasteurisation at 79°C for 69 s significantly improved the sensory colour, flavour, appearance and overall acceptability of the puree. Pasteurised puree packed in LAF at 4°C had the highest score for almost every attribute evaluated. …”
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