Pengaruh suhu pada kelembaban nisbi 60 persen terhadap perubahan biokimia bawang bombay kultivar White Spanis (Effect of storage temperature at 60 percent relative humidity on the biochemical changes of White Spanish oni
Onion as a source of various vitamins, minerals, and dietary fibres is usually stored at either low (0° � 5°C) or high (25 - 35°C) temperatures at 60 - 75% relative humidities. High temperature storage results in loss of ascorbic and piruvic acids, while low temperature storage cause sugar accu...
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[Yogyakarta] : Universitas Gadjah Mada
2000
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