Physicochemical and Sensory Characteristics of Turnip Pickle Added with Chitosan during Storage
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200311922119746.pdf
Reference30 articles.
1. THE CHEMISTRY OF TEXTURE IN FRUITS AND VEGETABLES
2. Cucumber Curing, Softening of Cucumbers during Curing
3. Pectinesterase Activity, Pectin Methylation, and Texture Changes During Storage of Blanched Cucumber Slices
4. Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored with Calcium Chloride
5. Assuring Microbial and Textural Stability of Fermented Cucumbers by pH Adjustment and Sodium Benzoate Addition
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