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Optimization of process temperature and brine concentration for canning of baby corn

By: Kori, SachinContributor(s): Guide: Shukla, S.S [ ]Material type: Text

TextPublication details: Jabalpur Jawaharlal Nehru Krishi Vishwavidyalaya Jabalpur 2015Description: 53pgSubject(s): FOOD SCIENCE & TECHNOLOGY | DDC classification: 664 Dissertation note: M.Sc.(Department of Food Science & Technology)

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Theses	Central Library Reference	Reference	664 KOR-O (Browse shelf(Opens below))	Available		T-83781

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Previous	664 JOU-S Study the effect of deep fat frying and air frying on quality of low fat french fries from potato varieties	664 KAS-P Process standardization of ready to cook instant kheer mixes	664 KHA-B Biochemical and nutritional evaluation of some forest products	664 KOR-O Optimization of process temperature and brine concentration for canning of baby corn	664 KUM-E Effect of different processing methods on nutritional quality of quinoa	664 MAR-S Study on nutritional and quality characteristics of Niger fortified cookies	664 MEH-D Development and evaluation of sattu based on amarnath, ragi and oat	Next

M.Sc.(Department of Food Science & Technology)

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