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...
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| Format: | Abschlussarbeit |
| Sprache: | English |
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1969.
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