Quality changes of minimally processed carabao mango (Mangifera indica Linn.) during refrigerated storage
The effect of refrigeration temperatures: -7°C, -2°C, 3°C and 8°C on the shelf life of minimally processed (MP) mango was determined. Quality of MP carabao mango was determined based on the sensory, physico-chemical and microbiological changes during storage. The best raw material quality of mango f...
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| Format: | Thesis |
| Language: | English |
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2003.
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