Influence Of The Calcium On Microbial Stability And Texture Of Osmotic Dehydrated Pineapple Slices.
By: EJCN Karunarathna and RMUSK Rathnayaka
Open Access
|Jan 2012Authors
EJCN Karunarathna
Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya
RMUSK Rathnayaka
Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya
DOI: https://doi.org/10.4038/jas.v7i1.4065 | Journal eISSN: 2386-1363
Language: English
Page range: 33 - 42
Published on: Jan 31, 2012
Published by: The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2012 EJCN Karunarathna, RMUSK Rathnayaka, published by The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
This work is licensed under the Creative Commons License.