Effect of reducing and acidifying anti-browning agents on fresh cut guava / Noor Suhaila Mohammed
Fresh cut products can be defined as any kinds of fruits or vegetables that have been processing to the end product that is ready to be eaten. The market for fresh cut products has grown rapidly due to the freshness and convenience. However, fresh cut products would undergo enzymatic browning as a r...
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| Format: | Student Project |
| Language: | English |
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Faculty of Applied Sciences
2017
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| Online Access: | http://ir.uitm.edu.my/id/eprint/28480/1/PPb_NOOR%20SUHAILA%20MOHAMMED%20AS%20N%2017_5.pdf http://ir.uitm.edu.my/id/eprint/28480/ |
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