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Effect of Pre-treatment and Storage Conditions on the Quality Characteristics of Ginger Paste
This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2012
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866759/ https://www.ncbi.nlm.nih.gov/pubmed/24471062 http://dx.doi.org/10.3746/pnf.2012.17.1.046 |