Effect of pretreatments on the quality of minimally processed green bell pepper (Capsicum annuum L.) strips in polyvinyl chloride packages

dc.contributor.author	Ediriweera, S.
dc.contributor.author	Abeywickrama, K.P.
dc.date.accessioned	2015-09-02T05:51:01Z
dc.date.available	2015-09-02T05:51:01Z
dc.date.issued	2011
dc.identifier.citation	Ediriweera, S. and Abeywickrama, K. 2011. Effect of pretreatments on the quality of minimally processed green bell pepper (Capsicum annuum L.) strips in polyvinyl chloride packages. Proceedings of the 31st Annual Sessions of the Institute of Biology, 30th September 2011. pp 15.	en_US
dc.identifier.issn	2012-8924
dc.identifier.uri	http://repository.kln.ac.lk/handle/123456789/9414
dc.language.iso	en	en_US
dc.publisher	Institute of Biology, Sri Lanka	en_US
dc.title	Effect of pretreatments on the quality of minimally processed green bell pepper (Capsicum annuum L.) strips in polyvinyl chloride packages	en_US
dc.type	Article	en_US