foreign bodies: nil sensory analysis parameter value color: white taste/smell: natural characteristics appearance: firm chemical analysis tss: - brix at c acidity: (calculated as citric acid monohydrates) – ph: chemical analysis parameter: target value acceptable value rejected value tpc : < ; < ; < yeast...
ph: to iqf alphonso mango slices/dices ingredients: alphonso mango origin: india storage: min ° c shelf life: years harvesting: april-june brix corrected at ° c(o b): > ph: - colour: natural of the fruit flavour/aroma: semi ripe alphonso mango microbiological analysis parameter value tpc cfu/gm: < yeast...