Improvement of pickled mangoes
The improvement of pickled mangoes was undertaken concerning texture, flavor, and keeping-quality. Green immature mangoes of the Pico and Carabao varieties and salt level of 7% and 10% were employed. Objective tests and sensory evaluation results showed a greater acceptability in terms of flavor fo...
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| Format: | Thesis |
| Language: | English |
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1982.
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