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pro vyhledávání: '"Torbati, Bahareh Daei"'
Publikováno v:
Foods; Volume 12; Issue 11; Pages: 2212
This study investigated the effects of two mild thermal processing (MTP) (63 °C, 40 °C, 3 min) methods, in a brine storage medium (7–16% (w/v) NaCl) and a vinegar solution (5% vinegar, 1% salt, and 0.5% sugar), on some physicochemical properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::cb32665c3db12c35a73583885dace7e4
