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...
| Glavni autor: | |
|---|---|
| Daljnji autori: | |
| Format: | Disertacija |
| Jezik: | English |
| Izdano: |
2001.
|
| Teme: |