Effects of selected anti-browning treatments on the storage quality of fresh-cut banana
Anti-browning agents are the edible chemical that can be used to reduce the damage and spoilage that occurs on the fresh pjroduces due to enzymatic browning when the produces are being cut especially for minimally process (MP) industry
| Main Author: | |
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2010.
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BILIK ARKIB
| Call Number: |
LP 21 FASM 1 2010 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1100084422 | Bahan Pandang Dengar | Book | AVAILABLE |
BILIK BAHAN SUMBER MEDIA
| Call Number: |
LP 21 FASM 1 2010 |
|---|
| Accession | Item Category | Format | Status | Notes |
|---|
| 1100084423 | Bahan Pandang Dengar | CD-ROM | AVAILABLE |