Alternative Methods To Preserve Sweet Red Pepper Paste Quality:  Effect Of Temperaturkishe And Protective Agents

dc.contributor.author	Askin Uzel, R.
dc.date.accessioned	2021-12-08T13:47:03Z
dc.date.available	2021-12-08T13:47:03Z
dc.date.issued	2017
dc.identifier.issn	1302-3160
dc.identifier.issn	2146-0205
dc.identifier.uri	https://app.trdizin.gov.tr/makale/TWpRek5qa3lNZz09/alternative-methods-to-preserve-sweet-red-pepper-paste-quality-effect-of-temperaTurkishe-and-protective-agents
dc.identifier.uri	https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/18344
dc.description.abstract	Unlike conventional methods, sweet red pepper paste was produced by various techniques using starter culTurkishes. Products from sweet red pepper paste process were stored at 37°C for 60 days. Salinity, acidity, color parameters, invert sugar, brown p
dc.language.iso	English
dc.title	Alternative Methods To Preserve Sweet Red Pepper Paste Quality: Effect Of Temperaturkishe And Protective Agents
dc.relation.journal	Anadolu Üniversitesi Bilim Ve Teknoloji Dergisi :A-Uygulamalı Bilimler Ve Mühendislik
dc.relation.volume	18
dc.relation.issue	3
dc.identifier.issue	3
dc.identifier.startpage	695
dc.identifier.endpage	704
dc.identifier.volume	18

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