Physiological and quality changes in minimally processed pineapple (Smooth Cayenne) fruit

Bibliographic Details
Main Author:	Budu, Agnes Simpson
Published:	Cranfield University 2003
Subjects:	664 Food technology & food microbiology
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.274020

id	ndltd-bl.uk-oai-ethos.bl.uk-274020
record_format	oai_dc
spelling	ndltd-bl.uk-oai-ethos.bl.uk-2740202015-03-19T09:07:30ZPhysiological and quality changes in minimally processed pineapple (Smooth Cayenne) fruitBudu, Agnes Simpson2003664Food technology & food microbiologyCranfield Universityhttp://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.274020Electronic Thesis or Dissertation
collection	NDLTD
sources	NDLTD
topic	664 Food technology & food microbiology
spellingShingle	664 Food technology & food microbiology Budu, Agnes Simpson Physiological and quality changes in minimally processed pineapple (Smooth Cayenne) fruit
author	Budu, Agnes Simpson
author_facet	Budu, Agnes Simpson
author_sort	Budu, Agnes Simpson
title	Physiological and quality changes in minimally processed pineapple (Smooth Cayenne) fruit
title_short	Physiological and quality changes in minimally processed pineapple (Smooth Cayenne) fruit
title_full	Physiological and quality changes in minimally processed pineapple (Smooth Cayenne) fruit
title_fullStr	Physiological and quality changes in minimally processed pineapple (Smooth Cayenne) fruit
title_full_unstemmed	Physiological and quality changes in minimally processed pineapple (Smooth Cayenne) fruit
title_sort	physiological and quality changes in minimally processed pineapple (smooth cayenne) fruit
publisher	Cranfield University
publishDate	2003
url	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.274020
work_keys_str_mv	AT buduagnessimpson physiologicalandqualitychangesinminimallyprocessedpineapplesmoothcayennefruit
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Physiological and quality changes in minimally processed pineapple (Smooth Cayenne) fruit

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