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:	Nurul Syazila Abd Rani
Published:	Terengganu: Universiti Malaysia Terengganu, 2010.

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