Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution
Article first published online: 22 MAR 2005
International Journal of Food Science & Technology
Volume 40, Issue 4, pages 401–410, April 2005
How to Cite
Pérez-Alemán, R., Márquez-Meléndez, R., Mendoza-Guzmán, V., Jiménez-Castro, J., Torre, L. d. l., Rodríguez-Terrazas, B., Barnard, J. and Quintero-Ramos, A. (2005), Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution. International Journal of Food Science & Technology, 40: 401–410. doi: 10.1111/j.1365-2621.2004.00937.x
- Issue published online: 22 MAR 2005
- Article first published online: 22 MAR 2005
- (Received 13 February 2003; Accepted in revised form 21 October 2004)
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