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Influence of thermal processing on the volatile constituents of muskmelon puree

D Priyanka1, S Sindhoora1, P Vijayanand1

  • 1Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 Karnataka India.

Journal of Food Science and Technology
|April 21, 2015
PubMed

Keywords:
Canned pureeCanningFlavor compoundsMuskmelon pureeRetort pouchesThermal processingVolatiles

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