Buchcover von Engineering, Physico-Chemical and Sensory Properties of Papaya
Buchtitel:

Engineering, Physico-Chemical and Sensory Properties of Papaya

Engineering, physico-chemical and sensory properties of papaya (Carica Papaya l.) at different ripening stages

LAP LAMBERT Academic Publishing (08.02.2020 )

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ISBN-13:

978-620-0-56938-7

ISBN-10:
620056938X
EAN:
9786200569387
Buchsprache:
Englisch
Klappentext:
This book “Engineering, Physico-chemical and Sensory Properties of Papaya (Carica papaya L.) at Different Ripening Stages” was carried out with a view to determine applicable engineering, physico-chemical and sensory properties of two most common cultivars of papaya (Carica papaya L.) cv. Red lady and cv. Local from Gujarat, which could be useful in designing and fabrication of appropriate post harvest handling and processing equipments. As such, this book should prove of interest both to undergraduates studying for food processing and to postgraduates in processing and food engineering and other scientific workers who need a sound introduction to this ever rapidly advancing and expanding area as well as also calculate the surface area by geometrical method and destructive and non destructive surface area method.
Verlag:
LAP LAMBERT Academic Publishing
Webseite:
https://www.lap-publishing.com/
von (Autor):
Rohitkumar Meragsinh Kher, Fakir Mohan Sahu
Seitenanzahl:
128
Veröffentlicht am:
08.02.2020
Lagerbestand:
Lieferbar
Kategorie:
Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ernährung
Preis:
61,90 €
Stichworte:
PHYSIO-CHEMICAL, engineering property, Papaya, surface area

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