Intermediate‐moisture tropical fruit products for developing countries II. Quality characteristics of papaya
- 1 April 1985
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 20 (2) , 163-175
- https://doi.org/10.1111/j.1365-2621.1985.tb01914.x
Abstract
No abstract availableKeywords
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- Determination of Thermal Process Schedule for Acidified PapayaJournal of Food Science, 1981
- Influence of heat and sulphur dioxide treatments on some quality characteristics of intermediate‐moisture bananaInternational Journal of Food Science & Technology, 1980
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