Publisher
Now showing items 1-1 of 1
-
Preservation of sweet red pepper paste quality: Effect of packing material, ozone gas and protective agent use
(Food Science and Technology, 2018)Unlike conventional methods, sweet red pepper paste was produced by various techniques in assistance of various starter cultures. Products were stored at 37 °C for 60 days. Salinity, acidity, color change, invert sugar, ...