EFFECT OF PROCESSING OPERATIONS ON THE NUTRITIVE VALUE OF CANNED GUAVA AND JACK FRUIT

Published April 30, 1955 | Version v1

Journal article Open

CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE AND INSTITUTE OF SCIENCE, BOMBAY

(Received December 12, 1954)

EFFECT OF PROCESSING OPERATIONS ON THE NUTRITIVE VALUE OF CANNED GUAVA AND JACK FRUIT.

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DOI

Resource type

Journal article

Publisher

Zenodo

Published in

Journal of Indian Chemical Society, Vol. 18(Apr 1955), 236-240, 1955.

Languages

English

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