Studies On Food Preservation Under Low Temperature

For That TheProblem at Hand Was Undertaken To Study: The Effect Of Various Heat Treatment Temperatures On Some Physical ; Microbiological ; And Organoliptic Changes As Well As Peroxidase And Catalase Activity Of Potato ; Spinach ; And Guava Juice. The Effect Of Freezing At-40* C For 2h.; And Frozon Storage At -25* C Up To 12 months OnSome Physical ; Chemical.