Changes of Physico-Chemical Parameters of Sour-Pickless Media (CROSBI ID 485577)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Lalić, Ljerka Marija ; Berković, Katarina ; Fusak, Sandra
engleski
Changes of Physico-Chemical Parameters of Sour-Pickless Media
The aim of this research was to investigate the influence of an added amount of vinegar and potassium metabisulphite to paprika maintenance,stored at room temperature. The experiments were carried out in samples of media where yellow pickled paprika was prepared using a houshold recipe.During 43 days storage, the analyses of acidity, pH, and electric conductivity changes, were made. The results showed that a higher amount of vinegar and potassium metabisulphite had a positive influence on the pickled paprika maintenance. The storage temperature showed its influence on the changes of physico-chemical parameters with mild oscillations between 19th and 36th day of storage.
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Podaci o prilogu
178-184-x.
2002.
objavljeno
Podaci o matičnoj publikaciji
Tripalo,Branko
Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu
Podaci o skupu
Nepoznat skup
poster
29.02.1904-29.02.2096