Open AccessDifferences in Physicochemical Characters of Fresh-Cut Mango, Mangosteen and Rambutan Due to Calcium Chloride Application
Author(s) -
Luh Suriati
Publication year - 2021
Publication title -
hsoa journal of food science and nutrition
Language(s) - English
Resource type - Journals
ISSN - 2470-1076
DOI - 10.24966/fsn-1076/100107
Subject(s) - rambutan , calcium , food science , calcium carbide , chemistry , horticulture , botany , biology , organic chemistry
The effect of the application of calcium chloride on the physicochemical changes of fresh-cut tropical fruits during storage processes was evaluated.