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dc.contributor.authorRoshita Ibrahim-
dc.date.accessioned2011-05-31T23:52:31Z-
dc.date.available2011-05-31T23:52:31Z-
dc.date.issued2003-09-
dc.identifier.urihttp://hdl.handle.net/123456789/755-
dc.description.abstractMinimally processed products are a rapidly growing segment for retail market and food service horticultural industry as they match the consumers' demand for product freshness and convenience. The shelf-life extension of these fresh-cut products is therefore relevant because of its economic impact. Packaging can be one of the important factors in determining the storage stability and quality of these freshcut products.en_US
dc.language.isoenen_US
dc.publisherUniversiti Putra Malaysiaen_US
dc.subjectTP 444 .C3 R6 2003en_US
dc.subjectRoshita Ibrahimen_US
dc.subjectStorage stability of chilled minimally processed shredded cabbageen_US
dc.subjectFood processingen_US
dc.subjectFood storageen_US
dc.titleStorage stability of chilled minimally processed shredded cabbageen_US
dc.typeThesisen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan..

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