PHYSICOCHEMICAL FACTORS AFFECTING FIRMNESS OF PASTEURIZED JALAPENO PEPPER RINGS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1999.tb00275.x/fullpdf
Reference13 articles.
1. INFLUENCE OF DIFFERENT ORGANIC ACIDS ON THE FIRMNESS OF FRESH-PACK PICKLES
2. INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM CHLORIDE
3. Firmness Retention in Pickled Peppers as Affected by Calcium Chloride, Acetic Acid, and Pasteurization
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