A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2020; you can also visit the original URL.
The file type is
Initial Treatment, Sublimation Drying and Storage Time of Sweet Pepper Crisps. Microbiological Quality − Part II
AbstractThe paper presents the impact of the initial processing, cultivar, and storage time on the physical and chemical quality of freeze-dried sweet pepper crisps. Sweet pepper after initial washing and crushing was subjected to further four combinations of the initial processing. The first combination included freezing, the second one blanching in 98°C and 2-minutes time, the third one -dehydration in 2% solution of ascorbic acid and the fourth one - dehydration in the 2% solution of sodiumdoi:10.1515/agriceng-2020-0007 fatcat:5bf35nu76rarrbm33nsp45tlfi