Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times

Autor: Mercedes Concórdia Carrão-Panizzi, Josemeyre Bonifácio Da Siva, Elza Iouko Ida, Rodrigo Santos Leite, Karina Czaikoski, José Marcos Gontijo Mandarino

Publikováno v: Pesquisa Agropecuária Brasileira, Vol 53, Iss 7, Pp 840-848 (2018)
Pesquisa Agropecuária Brasileira v.53 n.7 2018
Pesquisa Agropecuária Brasileira
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Pesquisa Agropecuária Brasileira, Volume: 53, Issue: 7, Pages: 840-848, Published: JUL 2018

The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3aa41e6c896e3d0ef93cfe62175a03d
https://doi.org/10.1590/s0100-204x2018000700008