Variety and sulfite levels affect microbial and sensory properties of dehydrated jackfruit (artocarpus) heterophyllus lam.) during storage
One of the problems of the dehydrated jackfruit produced in Visayas State University (VSU) is the development of browning effect after 1 to 2 months of storage. This study was conducted to determine the effects of variety and sulfite on the sensory and microbial quality of the product during 4 mont...
| Published in: | Annals of Tropical Research Vol. 37, no. 2 (2015), 93-103 |
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| Format: | Article |
| Language: | English |
| Published: |
2015
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| Subjects: |