Effect of Processing Techniques on the Quality and Acceptability of Young Carambola (Averrhoa carambola) Fruit Pickle
The potential use of young carambola fruits for pickle production was studied using the conventional salt-stock and the blanching methods. Fruits Pickled were in the form of whole fruits and thick and thin slices. The suitability of each technique was graded based on the quality and acceptance of...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
Universiti Putra Malaysia Press
1994
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| Online Access: | http://psasir.upm.edu.my/id/eprint/3222/1/Effect_of_Processing_Techniques_on_the_Quality_and.pdf |
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