Firmness and cell wall characteristics of pasteurized jalapeno pepper rings as affected by calcium chloride and rotary processing
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Academic Article
individual record
authors
publication outlet
JOURNAL OF FOOD SCIENCE
author list (cited authors)
Gu, Y. S., Howard, L. R., & Wagner, A. B.
publication date
1999
publisher
Wiley
Publisher
keywords
- Jalapeno Pepper
- Pectic Substances
- Rotary Processing
- Firmness
- Calcium Chloride
citation count
12
identifier
346023SE
Digital Object Identifier (DOI)
start page
494
end page
497
volume
64
issue
3