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)

Ключевые слова АГРОВОК

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

Библиографическая информация

Нумерация страниц

p. 125

Другие темы

Ready to eat; Cantaloupe; Shelf life; Quality fruit

Язык

Тайский

Примечание

Summary only

Переведенный заголовок

คุณภาพและอายุการเก็บรักษาของมะละกอสุก ฝรั่ง และแคนตาลูปพร้อมบริโภค

Тип

Summary; Non-Conventional

Источник

[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

Конференция

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

В АГРИСе с: 2017-07-15

Формат: AGRIS AP

Поставщик данных

Эту запись предоставил Thai National AGRIS Centre, Kasetsart University

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