Changes in Selected Quality Characteristics, Polyphenoloxidase Activity and Protein Profile in Relation to Ascorbic Acid Treatment of Minimally Processed Carambola (Averrhoa Carambola L.)

A study on the changes in selected quality characteristics, polyphenoloxidase activity (PPO) and protein profile in relation to ascorbic acid treatment of minimally processed carambola was conducted. 'B10' carambola at maturity stages 3 and 4 were packed in boxes and precooled at 10˚C i...

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書目詳細資料
主要作者:	Ding, Phebe
格式:	Thesis
語言:	English English
出版:	1999
主題:	Carambola Starfruits
在線閱讀:	http://psasir.upm.edu.my/id/eprint/10436/1/FP_1999_14_A.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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