Stability of chili padi bara (Capsicum frutescens L.) paste containing calamansi lime during storage and its tenderizing effect on chicken fillet-Reference-Cited by-同舟云学术

Stability of chili padi bara (Capsicum frutescens L.) paste containing calamansi lime during storage and its tenderizing effect on chicken fillet

Published:2021-07-30 Issue:6 Volume:15 Page:5150-5158
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Hussain Norhayati^ORCID,Azhar Najjah,Abdul Razak Nur Fathiah

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-021-01086-3.pdf

Reference49 articles.

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3. A.L. Acedo Jr, Postharvest technology for fresh chili pepper in Cambodia, Laos, and Vietnam. (AVRDC- The World Vegetable Center, 2010), http://people.umass.edu/jmeagy/AVRDC-chili%20postharvest.pdf. Accessed 25 February 2019

4. J.A. Gómez-Salazar, D.A. Ochoa-Montes, A. Cerón-García, C. Ozuna, M.E. Sosa-Morales, J. Food Qual. (2018). https://doi.org/10.1155/2018/5754930

5. A.N.N. Samsudin, N.M. Zaini, Potential effect of Citrus aurantifolia, Citrus microcarpa and Citrus hystrix marinates on meat tenderizing. (UiTMIR, 2020), http://ir.uitm.edu.my/id/eprint/44880. Accessed 10 June 2021

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