Quality and shelf life of minimally processed papaya, guava and cantaloupe

Chansuda Jariyavattanavijit. Institute of Food Research and Product Development

Quality and shelf life of minimally processed papaya, guava and cantaloupe

2005

Chansuda Jariyavattanavijit(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development)

AGROVOC Keywords

carica papaya chemical composition cucumis melo guava keeping quality papaya prepared foods psidium guajava storage

Bibliographic information

Pagination

p. 125

Other Subjects

Ready to eat; Cantaloupe; Shelf life; Quality fruit

Language

Thai

Note

Summary only

Translated Title

คุณภาพและอายุการเก็บรักษาของมะละกอสุก ฝรั่ง และแคนตาลูปพร้อมบริโภค

Type

Summary; Non-Conventional

Source

[Proceedings of the 3rd postharvest and post production technology conference: Abstracts], King Mongkut's University of Technology Thonburi, Bangkok (Thailand)Chiang Mai University, Chiang Mai (Thailand)Kasetsart University, Bangkok (Thailand)Khon Kaen University, Khon Kaen (Thailand)Thailand Research Fund, Bangkok (Thailand).- Bangkok (Thailand), 2005.- p. 125

Conference

3. Postharvest and post production technology conference, Phetchaburi (Thailand), 10-11 Oct 2005

In AGRIS since: 2017-07-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University

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