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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/1738
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dc.contributor.authorNikapitiya, C.en_US
dc.contributor.authorIlleperuma, C.K.en_US
dc.date.accessioned2014-11-05T10:48:48Z-
dc.date.available2014-11-05T10:48:48Z-
dc.date.issued2003en_US
dc.identifier.citationTropical Agricultural Research, 15:p.166-176en_US
dc.identifier.urihttp://192.248.43.153/handle/1/1738-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectAgricultureen_US
dc.subjectPost harvest technologyen_US
dc.subjectAvocado processingen_US
dc.subjectAnti-browning agentsen_US
dc.subjectPackaging materialen_US
dc.subjectFood qualityen_US
dc.titleQuality of Avocado slices as affected by stage of ripeness, anti-browning agents and packagingen_US
dc.typeArticleen_US
Appears in Collections:Tropical Agricultural Research

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