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CHEMOREACTION DRYING AND ITS EFFECT ON BLACK PEPPER QUALITY
(Proceeding of International Seminar Current Issues and Challenges in Food Safety, 2009)
By using quicklime (Calcium oxide, CaO) as active reactant in chemoreaction drying, drying process of black pepper can be done at low temperature to minimize the loss of its volatile compounds and to maintain its quality. ...
Chemoreaction Drying And its Effect On Black Pepper Quality
(Proceeding of International Seminar Current Issues and Challenges in Food Safety, 2009)
By using quicklime" (Calcium oxide, CaO) as active reactant in chemoreaction drying, drying process of black pepper can be done at low temperature to minimize the loss of its volatile compounds and to maintain its quality. ...
Chemoreaction Drying And Its Effect On Black Pepper Quality
(Proceeding of International Seminar Current Issues and Challenges in Food Safety, SEAFAST IPB, 2009)
By using quicklime" (Calcium oxide, CaO) as active reactant in chemoreaction drying, drying process of black pepper can be done at low temperature to minimize the loss of its volatile compounds and to maintain its quality. ...
Chemoreaction drying and its effect on black pepper quality
(IPB (Bogor Agricultural University), 2007)
By using quicklime (Calcium oxide. CaO) as active reactant in chemoreaction drying, drying process of black pepper can be done at low temperature to minimize the loss of its volatile compounds and to maintain its quality. ...
Endophytic bacteria as an alternative agent for the biological control of plant parasitic nematodes on black pepper
(IPB (Bogor Agricultural University), 2011)
Plant parasitic nematodes cause damage and losses significantly to black pepper in Indonesia. Control of plant parasitic nematodes with pesticides is often restricted due to their high toxicity and negative impact on the ...