The effect of alum and soaking time on the quality of minimally processed potato (Solanum tuberosum)
The vegetable vendors in the Iloilo City Terminal Market (ICTM) practice an arbitrary application of tawas (Potash alum) on minimally processed vegetables in order to preserve their sensorial attributes, specifically, firmness and color.
| Autor principal: | |
|---|---|
| Format: | Thesis |
| Idioma: | English |
| Publicat: |
2004.
|
| Matèries: |