ListarAgronomía por tema "Acidified food"
Mostrando ítems 1-2 de 2
-
Fate of spoilage and pathogenic microorganisms in acidified cold-filled hot pepper sauces
(2019)Consumption of spicy foods and hot sauces is currently a popular trend worldwide. Shelf-stable acidified sauces are commonly hot-filled to ensure commercial sterility, but cold-fill-hold processes might also be suitable ... -
Modeling the effects of process conditions on the accumulated lethality values of thermally processed pickled carrots
(2015-05)Shelf-stable pickled products are thermally processed to ensure safety and stability. Carrots packed in glass jars and processed in a boiling water bath were chosen to construct models to predict accumulated lethality ...