Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage

por Chien, Hung-I, Lee, Yi-Chen, Yen, Yu-Fan, Wei, Pi-Chen, Hwang, Chiu-Chu, Kuo, Chia-Hung, Yen, Feng-Lin, Tsai, Yung-Hsiang
Publicado 2023

Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities

por Chien, Hung-I, Yen, Yu-Fan, Lee, Yi-Chen, Wei, Pi-Chen, Huang, Chun-Yung, Tseng, Chih-Hua, Yen, Feng-Lin, Tsai, Yung-Hsiang
Publicado 2023