Effects of carageenan coating and chemical dip on the quality of fresh-cut green saba (Musa balbisiana) slices
ABSTRACT This study aimed to evaluate the effects of carrageenan and/or chemical dip on the quality of fresh-cut green Saba (Musa balbisiana) slices. Saba slices were treated with 3-minute chemical dip and/or 1-minute carrageenan dip. Visual Quality Rating (VQR) and physicochemical properties of the...
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| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
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c2011.
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