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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...

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Detalles Bibliográficos
Autores principales:	Choi, Eun-Jeong, Lee, Kyung-A, Kim, Byeong-Sam, Ku, Kyung-Hyung
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Society of Food Science and Nutrition 2012
Materias:	Article
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

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