Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Calcium Chloride and Rotary Processing

✍ Scribed by Y.S. Gu; L. R. Howard; A. B. Wagner

• Book ID: 108821777
• Publisher: Institute of Food Technologists
• Year: 1999
• Tongue: English
• Weight: 109 KB
• Volume: 64
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1999.tb15069.x