Effect of preservation methods and storage period on the chemical composition and sensory properties of strawberry crush-Reference-Cited by-同舟云学术

Effect of preservation methods and storage period on the chemical composition and sensory properties of strawberry crush

Published:2016-05-05 Issue:1 Volume:2 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Muzzaffar Sabeera¹,Jan Romee¹,Wani Idrees Ahmed¹,Masoodi Farooq Ahmad¹,Munaff Bhat Mohd²,Wani Touseef Ahmed¹,Wani Ghulam Rasool³

Affiliation:

1. Department of Food Science and Technology, University of Kashmir Srinagar 190006 India

2. Department of Agriculture, Government of Jammu & Kashmir Srinagar India

3. Department of Higher Education, Government of Jammu & Kashmir Srinagar India

Funder

DBT, GOI, New Delhi

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.cogentoa.com/article/10.1080/23311932.2016.1178691.pdf

Reference40 articles.

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2. AOAC Official Method 967.21. Ascorbic acid in vitamin preparations and juices. 2,6-dichloroindophenol titrimetric method;Official methods of analysis of AOAC international,1996

3. Official Method 925.35 Sucrose in fruits and fruit products read with AOAC official method 923.09;Lane and Eynon general volumetric method,2000

4. Quality assurance of peach pulp and nectar;Askar;Fruit Processing,1996

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