Pickling brine treatment for possible recycling using high-pressure homogenization-Reference-Cited by-同舟云学术

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Pickling brine treatment for possible recycling using high-pressure homogenization

Published:2007 Issue:6 Volume:87 Page:1157-1163
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Martínez-García Oscar,Mújica-Paz Hugo,Valdez-Fragoso Aurora,Welti-Chanes Jorge,Ortega-Rivas Enrique

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference29 articles.

1. Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings Affected by Calcium Chloride and Acetic Acid

2. Carotenoid Retention In Canned Pickled Jalapeno Peppers and Carrots As Affected by Sodium Chloride, Acetic Acid, and Pasteurization

3. Mass Transfer and Solute Diffusion in Brined Cucumbers

4. and , Ingeniería de Alimentos: Operaciones Unitarias y Prácticas de Laboratorio. Editorial Limusa, Mexico City (2003).

5. Firmness Retention in Pickled Peppers as Affected by Calcium Chloride, Acetic Acid, and Pasteurization

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recycling preservation solutions in black ripe olive processing;International Journal of Food Science & Technology;2011-06-06

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