AbstractsBiology & Animal Science

The effect of temperature and length of storage on palatability, color and vitamin changes in canned citrus and tomato products

by R. F. (Robert Farmer) Cain

Institution: Oregon State University
Department: Food Technology
Degree: PhD
Year: 1951
Keywords: Fruit  – Storage
Record ID: 1553739
Full text PDF: http://hdl.handle.net/1957/26307