Effect of reducing and acidifying anti-browning agents on fresh cut guava / Noor Suhaila Mohammed

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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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Bibliographic Details
Main Author:	Mohammed, Noor Suhaila
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2017
Subjects:	Epoxy compounds Acids and bases
Online Access:	https://ir.uitm.edu.my/id/eprint/28480/

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