Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings Affected by Calcium Chloride and Acetic Acid
- 1 November 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (6) , 1184-1186
- https://doi.org/10.1111/j.1365-2621.1994.tb14672.x
Abstract
No abstract availableKeywords
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