Effect of garlic (Allium sativum L.) on the physicochemical, microbiological and sensory properties of chili sauce

Autor:	A. Mahmood, T C Tuan Zainazor, N.R. Anuar
Rok vydání:	2019
Předmět:	Chili sauce lcsh:TX901-946.5 Chemistry lcsh:TX341-641 Sensory system Allium sativum Physicochemical Acceptability Antimicrobial Food science lcsh:Hospitality industry. Hotels clubs restaurants etc. Food service Garlic lcsh:Nutrition. Foods and food supply Food Science
Zdroj:	Food Research, Vol 3, Iss 5, Pp 416-421 (2019)
ISSN:	2550-2166
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc679e206626e5fe0bf50114afbf461f https://doi.org/10.26656/fr.2017.3(5).070 Zobrazit plný text záznamu