Effect of ascorbic acid and calcium chloride on minimally processed carbage /
A study was conducted to look at the effect of ascorbic acid and calsium chloride on weight loss, browning intensity, vitamin C content and crispness of minimally processed cabbage. Nine treatment combinations comprising three levels of ascorbic acid (0, 10, and 15%) and three levels of calsium chlo...
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| Format: | Thesis Book |
| Language: | English |
| Published: |
2007.
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