The Resource Shelf life stability of high soluble solids fruit products containing fats/oils : a project report presented in partial fulfillment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology at Massey University, Nicola Elmsly

Shelf life stability of high soluble solids fruit products containing fats/oils : a project report presented in partial fulfillment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology at Massey University, Nicola Elmsly

Label
Shelf life stability of high soluble solids fruit products containing fats/oils : a project report presented in partial fulfillment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology at Massey University
Title
Shelf life stability of high soluble solids fruit products containing fats/oils
Title remainder
a project report presented in partial fulfillment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology at Massey University
Statement of responsibility
Nicola Elmsly
Creator
Subject
Language
eng
Cataloging source
PU
http://library.link/vocab/creatorName
Elmsly, Nicola
Dissertation note
Food Technology project (B. Tech.(Hons))--Massey University, Palmerston North, 2006
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • abstracts summaries
  • bibliography
  • theses
http://library.link/vocab/subjectName
  • Food
  • Food
  • Lipids
Label
Shelf life stability of high soluble solids fruit products containing fats/oils : a project report presented in partial fulfillment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology at Massey University, Nicola Elmsly
Instantiates
Publication
Bibliography note
Includes bibliographical references (p. 84-86)
Contents
1. Introduction -- 2. Literature review -- 3. Shelf life testing regime -- 4. Shelf-life study of factory produced pieces containing different combinations of oils/fats -- 5. Shelf-life study of laboratory produced pastes containing different combinations of oils/fats and antioxidants -- 6. Conclusions -- 7. Recommendations -- 8. References -- 9. Appendices
Control code
13224683
Dimensions
30 cm
Extent
134 p.
Other physical details
ill. (some col.)
Label
Shelf life stability of high soluble solids fruit products containing fats/oils : a project report presented in partial fulfillment of the requirements for the degree of Bachelor of Technology (Honours) in Food Technology at Massey University, Nicola Elmsly
Publication
Bibliography note
Includes bibliographical references (p. 84-86)
Contents
1. Introduction -- 2. Literature review -- 3. Shelf life testing regime -- 4. Shelf-life study of factory produced pieces containing different combinations of oils/fats -- 5. Shelf-life study of laboratory produced pastes containing different combinations of oils/fats and antioxidants -- 6. Conclusions -- 7. Recommendations -- 8. References -- 9. Appendices
Control code
13224683
Dimensions
30 cm
Extent
134 p.
Other physical details
ill. (some col.)

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