Engineering, Physico-Chemical and Sensory Properties of Papaya

Rohitkumar Meragsinh Kher

ISBN 10: 620056938X / ISBN 13: 9786200569387

Edité par LAP LAMBERT Academic Publishing Feb 2020, 2020

A propos de cet article

Neuware -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.Books on Demand GmbH, Überseering 33, 22297 Hamburg 128 pp. Englisch.

N° de réf. du vendeur 9786200569387

Détails bibliographiques

• Titre: Engineering, Physico-Chemical and Sensory Properties of Papaya
• Éditeur: LAP LAMBERT Academic Publishing Feb 2020
• Date de parution: 2020
• Langue: anglais
• ISBN à 10 chiffres: 620056938X
• ISBN à 13 chiffres: 9786200569387
• Reliure: Taschenbuch
• État de l'article: Neu

A propos de ce titre

Synopsis

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.