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...
| Päätekijä: | |
|---|---|
| Muut tekijät: | |
| Aineistotyyppi: | Opinnäyte |
| Kieli: | englanti |
| Julkaistu: |
1993.
|
| Aiheet: |