Similar Items: Polymeric packaging and edible coatings for minimally processed carrots
- Proximate and oragnoleptic analysis of carrot-fortified and vanilla flavoured cakes
- Chemical, microbiological and sensory characteristics of leather blends produced from mango (mangifera indica 'Ogbomoso') and carrot (daucus carota)
- The perception of the effectiveness of carrots in comparison to sticks on tax compliance of individuals
- Edible coatings for minimally processed avocados
- A competitive advantage analysis of South African vegetable sector : tomatoes, carrots and onions
- Postharvest application of edible coatings to reduce quality losses and prolong shelf life in plums
Author: Minnaar, Amanda
- Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef
- The influence of seed coat and cotyledon structure on cooking characteristics of cowpeas
- Edible coatings for minimally processed avocados
- Nitrite and irradation preservation of a ready-to-eat spinach relish and sorghum porridge meal
- Functional and physicochemical properties of gamma-irradiated cowpea flours and pastes
- Low alcohol opaque beer quality : influence of malt, mashing conditions and wort dilution