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Studies on the Effect of Hot Water Treatment on Shelf Life of Custard Apple Stored at Low Temperature (13ºC±1) on cv. Balanagar
2018
International Journal of Current Microbiology and Applied Sciences
Preserved Fulltext
A B S T R A C T K e y w o r d s Balanagar, Physiological loss in weight (%), Firmness (kg cm -2 ), Ripening (%), Hot water chamber
doi:10.20546/ijcmas.2018.712.011
fatcat:e7znn62axndcngpemju7eymyxi