Effects of salts and preheating temperature of brine on the texture of pickled cucumbers

Effects of salts and preheating temperature of brine on the texture of pickled cucumbers

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Yoo, Kyung Mi, Hwang, In Kyeong, Ji, Geun Eog, Moon, Bokyung
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 71, no. 2 (2006), p. C97-101
Materias:	Alimentos Encurtidos Pepino Cucumis sativus Sales Calentamiento Temperatura Salmuera Textura Dureza Propiedades organolépticas Firmeza
Publicación relacionada:	Contenido en: Journal of food science

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