Design and evaluation of modified atmosphere packging for coriander (coriandrum sativum L.)

By:

Kalra, Sukhmeet Singh

Material type: Text

TextPublication details: Ludhiana PAU 2012Edition: Processing and Food EngineeringDescription: 29cm, ; 96Subject(s):

DDC classification:

T 635.7 K11D

Summary: A study was conducted to design and optimize modified atmosphere packaging to extend shelf life of fresh coriander (Variety: Surbhi) on the basis of quality parameters and sensory evaluation. Respiration rate of coriander was determined at five different

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 635.7 K11D (Browse shelf(Opens below))	Not for loan		251237

A study was conducted to design and optimize modified atmosphere packaging to extend shelf life of fresh coriander (Variety: Surbhi) on the basis of quality parameters and sensory evaluation. Respiration rate of coriander was determined at five different

There are no comments on this title.

to post a comment.