Science and Education Publishing
From Scientific Research to Knowledge
Submission
Browse by Subjects
Search
Journal Home
For Authors
Online Submission
Current Issue
Archive
About Us
Fig
ure 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
Previous
Figure
4
of 4 (
Figures index
)