Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial

Author: Yusof S.   Lee K.C.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.59, Iss.1, 1997-05, pp. : 27-32

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract