Stability of vitamin C content in guava juices during pasteurization and storage at different conditions / Mor Sandar Tun

2

Issued Date

2007

Copyright Date

2007

Resource Type

Master Thesis

Language

eng

File Type

application/pdf

No. of Pages/File Size

xi, 70 leaves : ill.

Access Rights

open access

Rights

ผลงานนี้เป็นลิขสิทธิ์ของมหาวิทยาลัยมหิดล ขอสงวนไว้สำหรับเพื่อการศึกษาเท่านั้น ต้องอ้างอิงแหล่งที่มา ห้ามดัดแปลงเนื้อหา และห้ามนำไปใช้เพื่อการค้า

Rights Holder(s)

Mahidol University

Bibliographic Citation

Thesis (M.Sc. (Food and Nutrition for Development))--Mahidol University, 2007

Suggested Citation

Moe, Sandar Tun, 1970- Stability of vitamin C content in guava juices during pasteurization and storage at different conditions / Mor Sandar Tun. Thesis (M.Sc. (Food and Nutrition for Development))--Mahidol University, 2007. Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/97003

Title

Stability of vitamin C content in guava juices during pasteurization and storage at different conditions / Mor Sandar Tun

Author(s)

Moe, Sandar Tun, 1970-

Advisor(s)

Pornrat Sinchapanit
 Rachanee Mekanontchai
 Anadi Nitithamyong

Description

Food and Nutrition for Development (Mahidol University 2007)

Degree Name

Master of Science

Degree Level

Master's degree

Degree Department

Institute of Nutrition

Degree Discipline

Food and Nutrition for Development

Degree Grantor(s)

Mahidol University

Keyword(s)

Guava
 Fruit juices -- Pasteurization
 Vitamins

Availability

URI

https://repository.li.mahidol.ac.th/handle/123456789/97003

Collections

Thesis and Thematic paper