FOPJM303: Jam, Jelly and Marmalade Making

1. Emelike NJT* and Akusu (2019) Quality Attributes of Jams and Marmalades Produced from Some Selected Tropical Fruits OM Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, P.M.B., 5080, Port Harcourt, Rivers State, Nigeria .

2. Satish Kumar Sharma; Post harvest management and processing of fruits and vegetables, college of Forestry and Hill Agriculture, New India Publishing Agency, 2010.

3. Ansari, I.A. and Datta, A.K (2003). An overview of sterilization methods for packaging materials used in aseptic packaging systems. Institution of Chemical Engineers, Vol 81, Part C.

 4. Jorge E. L (2006).Fruit manufacturing. Scientific Basis, Engineering Properties, andDeteriorative Reactions of Technological Importance. Springer Science and Business Media, LLC, U.S. 4. Sharon. P. S. and Martha. C. S (2010). Post-harvest technology of horticultural crops. Oxford Book Company, New Dehli.

5. PM FME – Processing of Fruit Jam 2020