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...
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
1982.
|
| Assuntos: |