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

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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


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