Research on the production of bottled chili sauce added on nisin to reduce pasteurization temperature and improve quality, ensuring food hygiene and safety
Bottled chili sauce products are currently quite popular on the market and to preserve them for a long time, the product needs to be supplemented with some preservative additives. With the desire to produce pasteurized bottled chili sauce products with a long shelf life with natural preservative ing...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
National Institute for Food Control
2024-06-01
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| Edice: | Tạp chí Kiểm nghiệm và An toàn thực phẩm |
| Témata: | |
| On-line přístup: | https://vjfc.nifc.gov.vn/article?id=4258 |
| Tagy: |
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