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  3. Agricultural & Food Engineering
  4. High Pressure Processing of Sugarcane (Saccharum officinarum) Juice Combined with Moderate Temperatures: Effect on Quality Attributes and Shelf-Life
Please use this identifier to cite or link to this item: http://www.idr.iitkgp.ac.in/xmlui/handle/123456789/10545
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dc.contributor.authorSreedevi, Pandraju-
dc.date.accessioned2022-02-23T11:13:01Z-
dc.date.available2022-02-23T11:13:01Z-
dc.date.issued2019-04-
dc.identifier.govdocNB16333-
dc.identifier.urihttp://www.idr.iitkgp.ac.in/xmlui/handle/123456789/10545-
dc.language.isoen_USen_US
dc.publisherIIT Kharagpuren_US
dc.subjectSugarcane juiceen_US
dc.subjectHigh pressure processingen_US
dc.subjectEnzyme inactivationen_US
dc.subjectFirst order kineticsen_US
dc.subjectMicrobial destructionen_US
dc.titleHigh Pressure Processing of Sugarcane (Saccharum officinarum) Juice Combined with Moderate Temperatures: Effect on Quality Attributes and Shelf-Lifeen_US
dc.typeThesisen_US
Appears in Collections:High Pressure Processing of Sugarcane (Saccharum officinarum) Juice Combined with Moderate Temperatures: Effect on Quality Attributes and Shelf-Life

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