Sucrose as a gelation inhibitor of commercially frozen papaya puree
Sucrose as a gelation inhibitor of commercially frozen papaya puree
dc.contributor.author | Yamamoto, Harry Y. | |
dc.contributor.author | Inouye, Winfred | |
dc.date.accessioned | 2014-01-09T18:43:59Z | |
dc.date.available | 2014-01-09T18:43:59Z | |
dc.date.issued | 1963 | |
dc.format.extent | 11 pages | |
dc.identifier.uri | http://hdl.handle.net/10125/31076 | |
dc.language.iso | en-US | |
dc.publisher | Hawaii Agricultural Experiment Station, University of Hawaii | |
dc.relation.ispartofseries | Technical progress report (Hawaii Agricultural Experiment Station) | |
dc.relation.ispartofseries | no. 137 | |
dc.relation.ispartofseries | Research report | |
dc.subject.lcsh | Frozen foods | |
dc.subject.lcsh | Papaya | |
dc.title | Sucrose as a gelation inhibitor of commercially frozen papaya puree | |
dc.type | Book | |
dc.type.dcmi | Text | |
local.identifier.callnumber | S399 .E85 no.137 |
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