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Literature review can be done on other similar fruit juice processing
What must be included in the report
1. Why and how can heat affect ascorbic acid in kiwifruit
2. Why do heat and high pressure homogenization have different effects on ascorbic acid content in kiwifruit juice
3, what are the mechanisms for heat and HPH effects
4. What other measures can be taken to improve the stability of ascorbic acid during thermal or HPH processing
5. Give another 2 techniques that are suitable for juice processing and explain its mechanisms of action
6. What are the implications ( significance) of this study for consumers and or food industry
The above 6 questions makes up the entirely order ( Harvard referencing)
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