Figure 4. A (WO) B (MO): Sensory evaluation on Color, flavor, taste, texture and overall acceptability of (WO) pickle formulation

From

Analysis of Physicochemical, Antioxidant Properties and Sensory Characteristic of Shiitake Mushroom Pickles

Ashfaque Ahmed Khaskheli, Shahzor Gul Khaskheli, Ying Liu, Saghir Ahmed Sheikh, Yan-Feng Wang, Aijaz Hussain Soomro, Dong Xiaobo, Mamoun A. Homaida, Xiaojiu Tian, Wen Huang

Journal of Food and Nutrition Research. 2017, 5(8), 562-568 doi:10.12691/jfnr-5-8-5