Please use this identifier to cite or link to this item:
http://hdl.handle.net/10125/31076Sucrose as a gelation inhibitor of commercially frozen papaya puree
| File | Size | Format | ||
|---|---|---|---|---|
| sucrosegelation.pdf | 2.71 MB | Adobe PDF | View/Open |
Item Summary
| Title: | Sucrose as a gelation inhibitor of commercially frozen papaya puree |
| Authors: | Yamamoto, Harry Y. Inouye, Winfred |
| LC Subject Headings: | Frozen foods Papaya |
| Date Issued: | 1963 |
| Publisher: | Hawaii Agricultural Experiment Station, University of Hawaii |
| Series: | Technical progress report (Hawaii Agricultural Experiment Station) no. 137 Research report |
| Pages/Duration: | 11 pages |
| URI: | http://hdl.handle.net/10125/31076 |
| Appears in Collections: |
Technical Progress Reports [Research Reports] |
Please email libraryada-l@lists.hawaii.edu if you need this content in ADA-compliant format.
Items in ScholarSpace are protected by copyright, with all rights reserved, unless otherwise indicated.