Perubahan kimia dan sensoris buah salak pondoh selama penyimpanan dalam termodifikasi

Salak pondoh (Salacca edulis RENW cultivar Pondoh) is an exotic fruit of Indonesia which is prospective as an export commodity. However, the problem is that the fruit has a short shelf life. The purpose of the investigation was to prolong the shelf life of the produce by storing them in a modified a...

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Main Author:	Perpustakaan UGM, i-lib
Format:	Article NonPeerReviewed
Published:	[Yogyakarta] : Universitas Gadjah Mada 1997
Subjects:	Jurnal i-lib UGM
Online Access:	https://repository.ugm.ac.id/23829/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6790
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Institution:	Universitas Gadjah Mada

id	id-ugm-repo.23829
record_format	dspace
spelling	id-ugm-repo.238292014-06-18T00:38:14Z https://repository.ugm.ac.id/23829/ Perubahan kimia dan sensoris buah salak pondoh selama penyimpanan dalam termodifikasi Perpustakaan UGM, i-lib Jurnal i-lib UGM Salak pondoh (Salacca edulis RENW cultivar Pondoh) is an exotic fruit of Indonesia which is prospective as an export commodity. However, the problem is that the fruit has a short shelf life. The purpose of the investigation was to prolong the shelf life of the produce by storing them in a modified atmosphere (MA). The composition of MA was 02, 1-3% [Yogyakarta] : Universitas Gadjah Mada 1997 Article NonPeerReviewed Perpustakaan UGM, i-lib (1997) Perubahan kimia dan sensoris buah salak pondoh selama penyimpanan dalam termodifikasi. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6790
institution	Universitas Gadjah Mada
building	UGM Library
country	Indonesia
collection	Repository Civitas UGM
topic	Jurnal i-lib UGM
spellingShingle	Jurnal i-lib UGM Perpustakaan UGM, i-lib Perubahan kimia dan sensoris buah salak pondoh selama penyimpanan dalam termodifikasi
description	Salak pondoh (Salacca edulis RENW cultivar Pondoh) is an exotic fruit of Indonesia which is prospective as an export commodity. However, the problem is that the fruit has a short shelf life. The purpose of the investigation was to prolong the shelf life of the produce by storing them in a modified atmosphere (MA). The composition of MA was 02, 1-3%
format	Article NonPeerReviewed
author	Perpustakaan UGM, i-lib
author_facet	Perpustakaan UGM, i-lib
author_sort	Perpustakaan UGM, i-lib
title	Perubahan kimia dan sensoris buah salak pondoh selama penyimpanan dalam termodifikasi
title_short	Perubahan kimia dan sensoris buah salak pondoh selama penyimpanan dalam termodifikasi
title_full	Perubahan kimia dan sensoris buah salak pondoh selama penyimpanan dalam termodifikasi
title_fullStr	Perubahan kimia dan sensoris buah salak pondoh selama penyimpanan dalam termodifikasi
title_full_unstemmed	Perubahan kimia dan sensoris buah salak pondoh selama penyimpanan dalam termodifikasi
title_sort	perubahan kimia dan sensoris buah salak pondoh selama penyimpanan dalam termodifikasi
publisher	[Yogyakarta] : Universitas Gadjah Mada
publishDate	1997
url	https://repository.ugm.ac.id/23829/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6790
_version_	1681218282311385088

Perubahan kimia dan sensoris buah salak pondoh selama penyimpanan dalam termodifikasi

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