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...
| Hoofdauteur: | |
|---|---|
| Andere auteurs: | |
| Formaat: | Thesis |
| Taal: | English |
| Gepubliceerd in: |
c2011.
|
| Onderwerpen: |