Kesan pengolahan ,kalsium terhadap kualiti buah betik tempatan

Kajian telah dijalankan untuk melihat kesan pengolahan Ca (CaC12 ) pada kepekatan berlainan ke atas kualiti buah betik. Pengolahan yang dilakukan ialah kombinasi pra-pengolahan air panas iaitu perendaman dalam air bersuhu 420 C selama 30 minit, kemudian suhu 47c selama 20 minit, akhirnya pada su...

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Bibliographic Details
Main Author:	Bukhari, Noriha
Format:	Thesis
Language:	English
Published:	1998
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/30917/
Abstract	Abstract here

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