Shere sanjay (8 risultati)

Condizione: New.

Paperback. Condizione: Brand New. 112 pages. 8.66x5.91x0.26 inches. In Stock.

Taschenbuch. Condizione: Neu. Dehydration studies in okra | Dehydrated Okra | Sanjay Shere (u. a.) | Taschenbuch | 112 S. | Englisch | 2019 | LAP LAMBERT Academic Publishing | EAN 9786202080569 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The post-harvest losses of okra are more than 25 per cent. Main reason for this much of loss is due to high respiration rate and mechanical damage during transport. Okra used as vegetables in many ways and are quite commonly used in cooked, stuffed, fried forms and dehydrated. The preservation methods such as dehydration, steeping (salt solution) and pickling can be successfully adapted to preserve okra for off-season. Value addition of okra can be done by dehydration. The slices of dehydrated okra can be used in preparation of fried okra, alubhendi and for rehydration. Processing of okra into market demand and its value added products becomes very much essential to minimize the glut in the market during its peak season of production and to make the valuable processed product on wide range. 112 pp. Englisch.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Shere SanjayMr. Sanjay P. Shere, Assistant Professor, College of Agriculture Darwha, Mr. Swapnil D. Deshmukh, Ph.D. Scholar, Dr. P.DK.V.,Akola and Ms. Sushma V. Deshmukh, Assiatant Professor, College of Agriculture Darwha.The pos. …

Condizione: New. Print on Demand.

Condizione: New. PRINT ON DEMAND.

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The post-harvest losses of okra are more than 25 per cent. Main reason for this much of loss is due to high respiration rate and mechanical damage during transport. Okra used as vegetables in many ways and are quite commonly used in cooked, stuffed, fried forms and dehydrated. The preservation methods such as dehydration, steeping (salt solution) and pickling can be successfully adapted to preserve okra for off-season. Value addition of okra can be done by dehydration. The slices of dehydrated okra can be used in preparation of fried okra, alubhendi and for rehydration. Processing of okra into market demand and its value added products becomes very much essential to minimize the glut in the market during its peak season of production and to make the valuable processed product on wide range.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 112 pp. Englisch.…