Pengaruh suhu dan lama penyimpanan terhadap parameter warna pada lettuce segar (Lactuca sativa L.)
DOI:
https://doi.org/10.37577/composite.v6i2.683Abstract
Abstract belum tersedia.References
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Biale. J.B. (2014). Respiration of Fruit, Posharvest Phisiology of Perishable Plant Product. Pulb Book-Van Nostrand, New York.An. Vol 7.A. Vl
Fendriansah, Tamrin, dan Oktafri. (2014). Pengaruh Media Penyimpanan (biji plastik) terhadap Umur Simpan Wortel Segar (Daucus carrota L). Jurnal Teknik Pertanian Lampung. 3(2): 111–118.
Gaspersz. (2006). Teknik Analisis Dalam Penilaian Percobaan Cetakan Ketiga. Bandung: Tarsito.
Kays, S.J. (2011). Postharvest Technology For Southeast Asian Perishable Crops. Technology and Liverhood Resources Center Manila. Food and Nutrition Sciences.
Pranowo, Tri. (2012). Bertanam Burger Idola Sayuran Ekslusif Berharga Tinggi. http://bhenedect.blogspot.com/sayuran-dan-buah-buahan .html. [Accessed on February 12th, 2024].
Priyanto, Gatot. (2018). Teknik Pengawetan Pangan, Pusat Antar Universitas Pangan dan Gizi, Yogyakarta: Universitas Gajah Mada.
Ryall, A. L. dan W. A. Lipton (2012). Handling Tranportation and Storage of Fruit and Vegetables. AVI Publishing Company Inc., Westport, Connecticut.
Sunarjono, H. (2014). Bertanam 36 Jenis Sayuran. Jakarta: Penebar Swadaya.
Weaver, Connie Marie. (2010). Factors Influencing Enzymatic Browning of Ripening Bananas. Thesis. Departement Of Foods and Nutrition, Oregon State University Master Of Science.
Winneke, Odillia. (2017). Sajian Lettuce yang Renyah & Segar, (http://jkt2. detikfood.com/index.php/detik.read/094516/idnews/859146/idkanal/291), [Accessed on May 10th, 2024].
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