Effects of vacuum packaging and temperature on minimally processed pre-cut mixed vegetables for pinakbet dish
Minimally processed pre-cut pinakbet vegetables which included squash, okra, sitao, ampalaya and eggplant were packed in laminated nlon polyethylene and were stored 96 hours at 3 different temperatures: 30°C to 34°C, 1°C to 2°C and -16°C to -18°C. The physico-chemical and microbiological changes, as...
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| Format: | Thesis |
| Idioma: | English |
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2001.
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