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...
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| Формат: | Дисертація |
| Мова: | Англійська |
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1993.
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