The combined effects of fermentation and dehydration on the sensory quality of green papaya.
The combined effects of fermentation and dehydration of mature, green papaya with total soluble solids (TSS) value of 5.44 was assessed in terms of sensorial qualities. The study was divided in three phases. Phase 1 involves the determination of the most acceptable fermentation period. The general...
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| Médium: | Diplomová práce |
| Jazyk: | English |
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2014.
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