Firmness and cell wall characteristics of pasteurized jalapeno pepper rings as affected by preheating and storage

Journal of Food Science

Volumn 62, Issue 1, 1997, Pages 89-92

  Howard, L R ^a   Burma, P ^a   Wagner, A B ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Calcium chloride; Firmness; Jalapeno peppers; Pectic substances; Preheating

Indexed keywords

CAPSICUM;

EID: 1842339298     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04374.x     Document Type: Article

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