Modelling the kinetics of biomass and lactic acid production during Rohu fish pickle fermentation / Arjun Ghimire and Stuti Sapkota

Drying is generally used to increase the shelf life of food products. In this context, mango fruit is used as a sample for the drying process because of its high commercial value and particularly high moisture content. The mango was sliced into few batches of sample with a size of 20 mm × 30 mm × 5...

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Bibliographic Details
Main Authors: Ghimire, Arjun, Sapkota, Stuti
Format: Article
Language:English
Published: Universiti Teknologi MARA 2020
Subjects:
Online Access:http://ir.uitm.edu.my/id/eprint/42759/1/42759.pdf
http://ir.uitm.edu.my/id/eprint/42759/
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