Preference for Commercially Processed Dill Pickles in Relation to Sodium Chloride, Acid, and Texture-Reference-Cited by-同舟云学术

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Preference for Commercially Processed Dill Pickles in Relation to Sodium Chloride, Acid, and Texture

Published:1983-03 Issue:2 Volume:48 Page:641-641
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

JAMES C.,BUESCHER R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb10808.x/fullpdf

Reference9 articles.

1. ASTM Committee E-18., 1912 . Standard recommended practice for sensory evaluation of industrial food purchases, E461. In 1915" Annual Book of ASTM Standards ," Part 46, p.260 . Am. Sot. for Testing & Materials, Philadelphia, PA.

2. LIPID CHANGES DURING PROCESSING AND STORAGE OF SWEET POTATO FLAKES

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