Cloud stabilization and storage stability of hot pepper sauce
The study was undertaken with the main objective of finding a process that would prevent the separation of components of hot pepper sauce and establishing the storage stability of the product at refrigerated (8-12°C), ambient (28-32°C), and accelerated (32-38°C) temperatures. In phase I, mixing or h...
| Autor principal: | |
|---|---|
| Otros Autores: | |
| Formato: | Tesis |
| Lenguaje: | inglés |
| Publicado: |
1993.
|
| Materias: |