Ediriweera, S.; Abeywickrama, K.; Latifah, M.; Othaman, F.; Wan Hussin, R.; Tham, S.
(Faculty of Agriculture-University of Ruhuna, 2014-02-06)
Minimally processed bell pepper strips stored at 8-100C for seven days were evaluated for variation in color, in
package gases, firmness, physicochemical sensory and microbiological quality. Bell pepper strips were treated ...