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...
| Yazar: | |
|---|---|
| Diğer Yazarlar: | |
| Materyal Türü: | Tez |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
1969.
|
| Konular: |