A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2022; you can also visit the original URL.
The file type is
Developed Sauces by Using Vegetables and its Utilization in Recipe
International Journal of Science and Research (IJSR)
The basic methods of vegetables preserving methods include dehydration, salting, pickling, fermentation, canning, and freezing. Pickling and fermentation are old methods of preserving various horticultural crops, and unique methods of pickling and fermentation have long been developed. There are various types of pickling and fermentation products in Asia.The influence of storage temperature of vegetables and chemical additives ( including ascorbic acid, citric acid and potassium sorbate) on thedoi:10.21275/art20178731 fatcat:7khuvsfz3rahbfyqngcmill6oy