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  1. 1
    Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities

    Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities by Hung-I Chien, Yu-Fan Yen, Yi-Chen Lee, Pi-Chen Wei, Chun-Yung Huang, Chih-Hua Tseng, Feng-Lin Yen, Yung-Hsiang Tsai

    Published 2023-02-01
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    Article
  2. 2
    Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage

    Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage by Hung-I Chien, Yi-Chen Lee, Yu-Fan Yen, Pi-Chen Wei, Chiu-Chu Hwang, Chia-Hung Kuo, Feng-Lin Yen, Yung-Hsiang Tsai

    Published 2023-01-01
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    Article

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