Effect of ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango
Article first published online: 25 APR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 9, pages 2136–2141, September 2014
How to Cite
Siramard, S. and Charoenrein, S. (2014), Effect of ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango. International Journal of Food Science & Technology, 49: 2136–2141. doi: 10.1111/ijfs.12553
- Issue published online: 19 AUG 2014
- Article first published online: 25 APR 2014
- Manuscript Accepted: 19 MAR 2014
- Manuscript Received: 18 JAN 2014
- Graduate School, Kasetsart University
- Thailand Research Funding. Grant Number: RSA 5480020
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