Thermal processing determination time for fermented and acidified indigenes Iranian vegetables
Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety. Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for ca...
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| Format: | Article |
| Language: | English |
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University of Tehran
2018-12-01
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| Series: | Journal of Food and Bioprocess Engineering |
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| Online Access: | https://jfabe.ut.ac.ir/article_74536_29998178a0483b925aaef233fecaa98f.pdf |