Firmness and cell wall characteristics of pasteurized jalapeno pepper rings affected by acetic acid, calcium chloride and preheating /

(CaCI2), acetic acid, and preheating treatments on firmness

Bibliographic Details

Main Author:	Burma, Prashanthi V.
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1994.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy