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Gisele Teixeira de Souza Sora, Ana Elisa Silva Franciosi, Rosângela Bergamasco, Angelica Marquetotti Salcedo Vieira
Pág. 445 - 450
Pickles comprising red pepper seasoned with Parmesan cheese has been developed as a new type of product developed by family cottage industries. Two formulations were prepared, or rather, with and without the preservative potassium sorbate, which underwen...
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Nelson Loyola, Oscar Duarte, Carlos Acuña
Pág. 361 - 368
The general objective of this research was to evaluate the color stability of pickled asparagus with time. The salt addition time, with respect to the color maintenance of the asparagus sprouts, and the sensory acceptability of the final products were...
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