Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C

✍ Scribed by Y.Y. Voon; N. Sheikh Abdul Hamid; G. Rusul; A. Osman; S.Y. Quek

• Book ID: 113859884
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 454 KB
• Volume: 42
• Category: Article
• ISSN: 0925-5214
• DOI: 10.1016/j.postharvbio.2006.06.006