Quality assessment of three different treatments of minimally processed lettuce (Lactica Sativa Linn.)
ABSTRACT A quality assessment of the two minimally processed sample done by blanching and chlorination was analyzed in this study. The procedures were based from literature and previous studies on asepsis. Analysis of the sensory, microbial and physico-chemical qualities of untreated, blanched and c...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
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2000.
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