The effects of freezing rates on the quality of mangoes (Manifera indica, Linn.)
Mango samples of varying sizes were frozen at 4 different freezing rates, presented by freezing methods, namely, cabinet freezing at -10F (-23.3C), stationary plate freezing at -40F (-4-C), immersion freezing in dichlorodiflouromethane and liquid nitrogen immersion freezing. Evaluation of the frozen...
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| Format: | Thesis |
| Language: | English |
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1969.
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