MUTU CABAI RAWIT (CAPSICUM FRUTESCENS L) PADA TINGKAT KEMATANGAN DAN SUHU YANG BERBEDA SELAMA PENYIMPANAN
The objective of this study is to know the ripeness level of small chilli and the right temperature during storage as far as the quality of small chilli can to defend until marketing. The study was conducted at the laboratory of Physiology and Postharvest and laboratory of Food Science and Technolog...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2017-09-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | http://journal.trunojoyo.ac.id/agrointek/article/view/2021 |