Effect of Ascorbic Acid and Aloe Vera Gel on Extending the Shelf Life of Fresh Cut TJC Mango

dc.contributor.author	Herath, H.M.B.V.B.
dc.contributor.author	Gunawardane, C.R.
dc.contributor.author	Dissanayake, C.A.K.
dc.contributor.author	Champa, W.A.H.
dc.date.accessioned	2018-12-13T14:13:21Z
dc.date.available	2018-12-13T14:13:21Z
dc.date.issued	2018
dc.identifier.citation	Annual Research Symposium	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/2064
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Flesh firmness	en_US
dc.subject	Fruit quality	en_US
dc.subject	Preservatives	en_US
dc.title	Effect of Ascorbic Acid and Aloe Vera Gel on Extending the Shelf Life of Fresh Cut TJC Mango	en_US
dc.type	Article	en_US