Abstract
Food safety Research Institute, National Agricultural Cooperative FederationAbstract Ripening conditions of the winter squash ‘Bochang’ were evaluated. Soluble solids contents increased as theripening duration was prolonged and with higher temperature. After harvest, the Hunter ‘b’ value of the skin was 2.42.At 25 and 30
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
