2012•Contemporary food engineeringRequires access
Effect of Fruit Processing on Product Aroma
Narendra Narain, Jane de Jesus
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Abstract
The growing demand for fruit juices of high organoleptic and nutritional quality has led to the search for new or improved food processing technologies. Among the 11.1 Introduction .................................................................................................. 263 11.2 Freeze Concentration Methods .....................................................................264 11.3 Suspension Freeze Concentration .................................................................266