Shelf-life and physico-chemical composition of dehydrated slices of Kachari (Cucumis callosus) as affected by different treatments

Journal of Food Science and Technology

Volumn 41, Issue 6, 2004, Pages 661-665

  Lal, G ^a,b   Meena, M L ^a   Dhaka, R S ^a  

^a RAJASTHAN AGRICULTURAL UNIVERSITY   (India)

^b CENTRAL ARID ZONE RESEARCH INSTITUTE   (India)

Author keywords

Cucumis callosus; Dehydration; Kachari; Post harvest treatments; Quality; Shelf life

Indexed keywords

AFTERBURNERS (OVEN); COMPOSITION; DEHYDRATION; DRYING; HEAT TREATMENT; PEELING; SULFUR; SUN;

CUCUMIS CALLOSUS; KACHARI; POST-HARVEST TREATMENTS; SHELF-LIFE;

FOOD PRODUCTS;

CUCUMIS; CUCUMIS CALLOSUS;

EID: 18744408507     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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