[1]
kambhampati vivek, S. S. Singh, R. . Sasikumar, and R. . Sami, “CONSUMER PREFERENCE STUDY ON COMBINED ULTRASOUND AND SODIUM HYPOCHLORITE TREATED FRESHCUT KIWIFRUITS COATED WITH CHITOSAN USING THE FUZZY LOGIC APPROACH: Sensory study of chitosan coated fresh-cut kiwi fruits”, J microb biotech food sci, vol. 11, no. 1, p. e4054, Aug. 2021.