Savvashe ashok (13 risultati)

Condizione: New.

Taschenbuch. Condizione: Neu. Effect of Drying Methods & KMS on Storage Life of Banana Fig | To study the effect of different drying methods on storage life and quality of banana fig | Ashok Y. Savvashe (u. a.) | Taschenbuch | Englisch | 2024 | LAP LAMBERT Academic Publishing | EAN 9786207468508 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Taschenbuch. Condizione: Neu. Processing Of Banana Fig (Musa paradisiaca L.) | Ashok Savvashe (u. a.) | Taschenbuch | 136 S. | Englisch | 2018 | LAP LAMBERT Academic Publishing | EAN 9783659449734 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. …

paperback. Condizione: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 120 pp. Englisch.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The present investigation entitled 'Effect of drying and chemical preservative on storage life and quality of banana fig (Musa paradisiaca L.) cv. Grand Naine'' was conducted at the Post Graduate and post harvest technology laboratory of N.M. College of Agriculture, Navsari Agricultural University, Navsari during the month of January to June, 2009. The combination of hot-air drying + 0.1% KMS + room temperature treatment proved superiority in respect to higher content of acidity, total sugar and reducing sugar while the TSS, pH and non-reducing sugar was remained steady with decreasing level during storage period.Considering the sensory evaluation of banana fig in respect to colour, flavour, texture, taste and overall consumers acceptance, the treatment combination of oven drying + 0.2% KMS + 160C temperature condition showed best quality products during the entire storage period. Hence these treatment combination out rightly well adopted while banana fig processing. 136 pp. Englisch.…

Condizione: New. Print on Demand.

Condizione: New. PRINT ON DEMAND.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The treatments of preservative at 0.1 % KMS was significantly superior in respect to highest content of acidity, total sugar and reducing sugar which was increased while moisture, pH, TSS and non-reducing sugar content was remained steady during storage per. …

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Savvashe AshokProf. Ashok Savvashe has obtained his Master degree in Horticulture with specialization in Post Harvest Technology in 2010. Since then he has been working as Assistant Professor at Horticulture College. He is the author.…

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The present investigation entitled 'Effect of drying and chemical preservative on storage life and quality of banana fig (Musa paradisiaca L.) cv. Grand Naine'' was conducted at the Post Graduate and post harvest technology laboratory of N.M. College of Agriculture, Navsari Agricultural University, Navsari during the month of January to June, 2009. The combination of hot-air drying + 0.1% KMS + room temperature treatment proved superiority in respect to higher content of acidity, total sugar and reducing sugar while the TSS, pH and non-reducing sugar was remained steady with decreasing level during storage period.Considering the sensory evaluation of banana fig in respect to colour, flavour, texture, taste and overall consumers acceptance, the treatment combination of oven drying + 0.2% KMS + 160C temperature condition showed best quality products during the entire storage period. Hence these treatment combination out rightly well adopted while banana fig processing.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The treatments of preservative at 0.1 % KMS was significantly superior in respect to highest content of acidity, total sugar and reducing sugar which was increased while moisture, pH, TSS and non-reducing sugar content was remained steady during storage period. In respect to storage condition the banana fig stored in 160C temperature remained higher content of acidity and TSS (per cent) while the moisture (%) was at lower level which showed quality of fig, moreover pH, total sugar, reducing sugar and non reducing sugar was remained static during the storage period. The combination of hot-air drying + 0.1% KMS + room temperature treatment proved superiority in respect to higher content of acidity, total sugar and reducing sugar while the TSS, pH and non-reducing sugar was remained steady with decreasing level during storage period. Sensory evaluation of banana fig in respect to colour, flavour, texture, taste and overall consumers acceptance, the treatment combination of oven drying + 0.2% KMS + 160C temperature condition showed best quality products during the entire storage period. Hence these treatment combination out rightly well adopted while banana fig processing.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 120 pp. Englisch.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The present investigation entitled 'Effect of drying and chemical preservative on storage life and quality of banana fig (Musa paradisiaca L.) cv. Grand Naine¿¿ was conducted at the Post Graduate and post harvest technology laboratory of N.M. College of Agriculture, Navsari Agricultural University, Navsari during the month of January to June, 2009. The combination of hot-air drying + 0.1% KMS + room temperature treatment proved superiority in respect to higher content of acidity, total sugar and reducing sugar while the TSS, pH and non-reducing sugar was remained steady with decreasing level during storage period.Considering the sensory evaluation of banana fig in respect to colour, flavour, texture, taste and overall consumers acceptance, the treatment combination of oven drying + 0.2% KMS + 160C temperature condition showed best quality products during the entire storage period. Hence these treatment combination out rightly well adopted while banana fig processing.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 136 pp. Englisch.…