Hot Water Treatment Helps Extend Post Harvest Colour In Limes
Hot water treatment at 50 °C for 5 min could be a useful method to delay chlorophyll degradation in Thai lime fruit. Citrus fruit can lose its […]
Hot water treatment at 50 °C for 5 min could be a useful method to delay chlorophyll degradation in Thai lime fruit. Citrus fruit can lose its […]
High pressure processing of fish would be a successful and commercial venture if it wasn’t for the rapid oxidative deterioration of the flesh that leads […]
Klebsiella pneumoniae is a species of Gram-negative, rod-shaped bacteria that belongs to the genus Klebsiella, within the family Enterobacteriaceae. It is a common human pathogen […]
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