ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of acid treatments on coleslaw in relation to its shelf life was studied. The results indicated that citric acid, ascorbic acid, malic acid, and their combinations with 200 ppm potassium metabisulfite could slightly improve the keeping quality (mainly color) and concomitantly decrease polyphenol oxidase activity of coleslaw. There were no changes in pH and total acidity.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07561.x
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