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

✍ Scribed by L.R. HOWARD; P. BURMA; A.B. WAGNER

Book ID: 108820445
Publisher: Institute of Food Technologists
Year: 1994
Tongue: English
Weight: 436 KB
Volume: 59
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1994.tb14672.x

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