Effect of curing condition on shelf life of fresh potatoes storage in Easter Hararghe zone of Oromia region
<p>The quality of potato and its storage life is reduced by the loss of moisture loss, decay and physiological breakdown. These deteriorations are directly related to storage temperature, relative humidity, air circulation and gas composition Curing process which is hardening the skin of potat...
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| Formatua: | Liburua |
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Journal of Food Science and Nutrition Therapy - Peertechz Publications,
2021-03-24.
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A1234.567 |
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