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PROTOCOL DEVELOPMENT FOR FRESH CUT VEGETABLES

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BookPublisher: COLLEGE OF AGRICULTURE VELLAYANI DEPARTMENT OF PROCESSING TECHNOLOGY 2013DDC classification: J1:8 P13

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Item type	Current location	Collection	Call number	Status	Date due	Barcode
Theses	College of Agriculture, Vellayani	MTH	J1:8 P13 TH 12 (Browse shelf)	Available		KAU_COAV-Th1558

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	J1:8 P12 AM 9 PROTOCOL DEVELOPMENT FOR FRESH-CUT FRUITS AND FRUIT MIX PREPARATION	J1:8 P12 PH 11 POSTHARVEST EVALUATION OF BITTER GOURD AS INFLUENCED BY GROWING CONDITION, HARVEST MATURITY, PREPACKAGING AND STORAGE	J1:8 P12 SO 10 EFFECT OF PRE TREATMENTS AND CURING METHODS ON THE QUALITY CHARACTERS OF PROCESSED CARDAMOM (Elettaria cardamomum (L.) Maton)	J1:8 P13 TH 12 PROTOCOL DEVELOPMENT FOR FRESH CUT VEGETABLES	J1:8 P14 JA 14 POSTHARVEST MANAGEMENT PRACTICES IN PAPAYA (Carica papaya L.) FOR IMPROVING SHELF LIFE	J1:8 P14 SO 13 DEVELOPMENT OF NENDRAN BANANA CHIPS WITH ENHANCED SHELF .LIFE AND QUALITY	J1:8 P15 GE 15 POSTHARVEST HANDLING FOR EXTENDING SHELF LIFE OF AMARANTHUS (Amaranthus tricolor L.)	Next

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