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.authorEdiriweera, S.
dc.contributor.authorAbeywickrama, K.P.
dc.date.accessioned2015-09-02T05:51:01Z
dc.date.available2015-09-02T05:51:01Z
dc.date.issued2011
dc.identifier.citationEdiriweera, 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.issn2012-8924
dc.identifier.urihttp://repository.kln.ac.lk/handle/123456789/9414
dc.language.isoenen_US
dc.publisherInstitute of Biology, Sri Lankaen_US
dc.titleEffect of pretreatments on the quality of minimally processed green bell pepper (Capsicum annuum L.) strips in polyvinyl chloride packagesen_US
dc.typeArticleen_US

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