Engineering, Physico-Chemical and Sensory Properties of Papaya
Engineering, physico-chemical and sensory properties of papaya (Carica Papaya l.) at different ripening stages
(Sprache: Englisch)
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...
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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.
Autoren-Porträt von Rohitkumar Meragsinh Kher, Fakir Mohan Sahu
Kher, Rohitkumar MeragsinhEr. Rohitkumar Kher completed Diploma Polytechnic in Agro Processing, B. Tech (Agril. Engg.) in Junagadh Agrilcultural University, M. Tech (P.F.E.) Navsari Agrilcultural University. The author published 3 research papers in Int. Journals & 18 Articles, also 3 abstracts in ISAE cinvension. At present is working in senior research fellow J.A.U.
Bibliographische Angaben
- Autoren: Rohitkumar Meragsinh Kher , Fakir Mohan Sahu
- 2020, 128 Seiten, Maße: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 620056938X
- ISBN-13: 9786200569387
Sprache:
Englisch
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