Effects of manual, chemical and enzymatic peeling methods on physicochemical and microbiological properties of Malaysian Mango (Mangifera indica L. Cv. `Chok Anan') puree

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Effects of manual, chemical and enzymatic peeling methods on physicochemical and microbiological properties of Malaysian Mango (Mangifera indica L. Cv. `Chok Anan') puree

Mango is an intermediate product applied to several products as juices, nectars and purees but it requires peeling before further processing. Conventional peeling has been implemented, but it is time-consuming and requires laborious work. Therefore, this study aimed to determine the optimum conditio...

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Bibliographic Details
Main Author:	Mohamad, Nur Sadrina
Format:	Thesis
Language:	English
Published:	2016
Subjects:	Mango Microbiological chemistry Chemical peel - Methods
Online Access:	http://psasir.upm.edu.my/id/eprint/69432/ http://psasir.upm.edu.my/id/eprint/69432/1/FSTM%202016%2011%20-%20IR.pdf

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