• Tidak ada hasil yang ditemukan

this PDF file The Effect of Storage Temperatures on Quality of Minimally Processed Cantaloupe Melon (Cucumis melo L.) with Cassava Starch Based Edible Coating Application | Widyasanti | Journal of Industrial and Information Technology in Agriculture 1 PB

N/A
N/A
Info
Unduh - Bebas
Protected

Academic year: 2018

Membagikan "this PDF file The Effect of Storage Temperatures on Quality of Minimally Processed Cantaloupe Melon (Cucumis melo L.) with Cassava Starch Based Edible Coating Application | Widyasanti | Journal of Industrial and Information Technology in Agriculture 1 PB"

Copied!
10
0
0

Memuat.... (Lihat teks lengkap sekarang)

Unduh sekarang ( 10 Halaman )

Teks penuh

Loading

Gambar

Figure 5. Total Soluble Solid of minimally processed Melon under 5oC temperature storage
Figure 7. Hue angle of minimally processed Melon under 5oC temperature storage
Figure 9. Total titratable acidity of minimally processed Melon under 5

Referensi

Unduh sekarang ( PDF - 10 Halaman - 763.96 KB )

Garis besar

this PDF file The Effect of Storage Temperatures on Quality of Minimally Processed Cantaloupe Melon (Cucumis melo L.) with Cassava Starch Based Edible Coating Application | Widyasanti | Journal of Industrial and Information Technology in Agriculture 1 PB

Dokumen terkait