The effects of freezing rates on the quality of mangoes (Manifera indica, Linn.)
Mango samples of varying sizes were frozen at 4 different freezing rates, represented by 4 freezing methods, namely, cabinet freezing at -10°F (-23.3°C), stationary plate freezing at -40°F (-40°C), immersion freezing in dichlorodiflouromethane and liquid nitrogen immersion freezing. Evaluation of th...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1969.
|
| Subjects: |