Effect of ascorbic acid, citric acid and calcium chloride on quality and shelf life of minimally processed sapodilla
2006
Janthakan Aimsam-ang, Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture Natural Resources and Environment. Department of Agro-Industry | Warin Pimpa, Naresuan University, Phitsanulok (Thailand). Faculty of Agriculture Natural Resources and Environment. Department of Agro-Industry
AGROVOC Keywords
Bibliographic information
Naresuan Agriculture Journal (Thailand) | Warasan Kaset Naresuan
ISSN
0859-3027
Other Subjects
Minimally processed products; Shelf life
Language
Thai
Note
Summaries (En, Th)
6 ill.
Translated Title
ผลของการใช้กรดแอสคอร์บิก กรดซิตริก และแคลเซียมคลอไรด์ ต่อคุณภาพและอายุการเก็บรักษาผลละมุดแปรรูปขั้นต่ำ
Type
Summary; Non-Conventional
2012-11-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
