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关键词

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

书目信息

页码

p. 125

其它主题

Ready to eat; Cantaloupe; Shelf life; Quality fruit

语言

泰国

注释

Summary only

翻译的标题

คุณภาพและอายุการเก็บรักษาของมะละกอสุก ฝรั่ง และแคนตาลูปพร้อมบริโภค

类型

Summary; Non-Conventional

来源

[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

粮农组织大会

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

自何时收录于AGRIS: 2017-07-15

格式: AGRIS AP

数据提供者

这条记录提供自 Thai National AGRIS Centre, Kasetsart University

发现该数据提供方在AGRIS的更多集合

在Google Scholar上查找

如果您发现与此记录相关的任何错误信息，请联系 agris@fao.org