Open AccessEffect of Chitosan as a Stabilizer in Hot Sauce
Author(s) -
Richard Schlottmann
Publication year - 1977
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.8240
Subject(s) - chitosan , chitin , demineralization , viscosity , acetic acid , food science , shrimp , stabilizer (aeronautics) , chemistry , bottle , chemical engineering , materials science , composite material , organic chemistry , biology , mechanical engineering , enamel paint , fishery , engineering
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