Mohd Izwan Mohd Lazim

Effect of Salt Concentration on the Physicochemical Characteristics and Sensory Acceptance of Salted Radish Pickles

Nur Farah Hani Muhamad, Nur Ilida Mohamad, Norra Ismail, Mohd Izwan Mohd Lazim, Adawiyah Akbar, Norman Isman, Norhartini Samad, Rahimah Mohd Zaki & Nik Mohd Faiz Che Mohd Noor · Asian Food Science Journal · 2026

This study evaluated the effects of different salt concentrations during the fermentation process on the physicochemical properties, microbial characteristics, and sensory acceptance of salted radish pickles. Five formulations (LM1–LM5) containing different salt concentrations (2...