Studies On Caanning Of Orange Juice And Peas

STUDY THE EFFECT OF CANNING STEPS AND STORAGE ON CHEMICAL COMPOSITION, MICROBIOLOGICAL CHANGES AND ORGANOLEPTIC PROPERTIES OF ORANGE JUICE ANDGREEN PEAS, AS WELL AS TO DEFINE THE TIME REQUIRED TO OPTIMUM THERMAL PROCESSING TO MAINTAIN ARATE OF SPOILAGE OF LESS THAN ONE PER THOUSAND.