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The effect of calcium on microbial quality and consistency of chile pepper (Capsicum annuum cv. Mesilla Cayenne) mash during fermentation

Author:
Flores, N.C., VanLeeuwen, D., Pennock, R.D.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.8 pp. 1482-1487
ISSN:
0023-6438
Subject:
peppers, fermentation, calcium, food microbiology, texture, vegetable pulp, enzymes, enzyme activity, temperature, acidity, salinity, starter cultures, carbohydrate content, calcium chloride, sodium chloride, pH, soluble solids, food contamination, microbial contamination, alcohols, sugar content, color, flavor, sensory properties
Agid:
2801280