Effect of pretreatments and processing conditions on the chemical, physical, microbiological and sensory characteristics of garlic paste

Journal of Food Process Engineering

Volumn 28, Issue 3, 2005, Pages 313-329

  Constenla, D T ^a   Lozano, J E ^a  

^a PLAPIQUI UNS CONICET   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ADDITIVES; CARBOXYLIC ACIDS; MICROBIOLOGY; POTASSIUM; STRESS ANALYSIS; THERMAL EFFECTS; VISCOSITY MEASUREMENT;

CHEMICAL ADDITIVES; CITRIC ACIDS; GARLIC PASTE; POTASSIUM SORBATE; PROCESSING CONDITIONS;

FOOD PRODUCTS;

ALLIUM SATIVUM;

EID: 24344491948     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2005.00407.x     Document Type: Article

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