Microbial and enzymatic changes in natural soursop puree during storage
Microbial and enzymatic comparisons were made on natural soursop puree stored at 15, 4 and -20°C without pasteurisation and with pasteurisation at 79°C for 69 s. Results showed that pasteurisation caused significant decrease in microbial count in soursop puree from 6.4x103 to 8.5x101 cfu per g. Gene...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier Science
1999
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116773/1/116773.pdf http://psasir.upm.edu.my/id/eprint/116773/ https://linkinghub.elsevier.com/retrieve/pii/S0308814698002155 |
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