Preparation and evaluation of pickles made from asparagus waste stems
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 determined in this study. Discarded asparagus st...
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| Auteurs principaux: | , , |
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| Langue: | English |
| Publié: |
Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
2012
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| Accès en ligne: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202012000200012 |
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