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

✍ Scribed by M. Guerra-vargas; M. E. Jaramillo-flores; L. Dorantes-alvarez; H. Hernández-sánchez.

• Book ID: 108823170
• Publisher: Institute of Food Technologists
• Year: 2001
• Tongue: English
• Weight: 249 KB
• Volume: 66
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2001.tb04611.x