Fermentation of Cucumbers Without Sodium Chloride
- 1 March 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (2) , 312-315
- https://doi.org/10.1111/j.1365-2621.1995.tb05662.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Evaluation of malolactic-deficient strains of Lactobacillus plantarum for use in cucumber fermentationsFood Microbiology, 1993
- Malic Acid Analysis in Cucumber Juice and Fermentation Brines in the Presence of Interfering FructoseJournal of Food Science, 1993
- pH Effect on Calcium Inhibition of Softening of Cucumber Mesocarp TissueJournal of Food Science, 1991
- Butyric Acid Spoilage of Fermented CucumbersJournal of Food Science, 1989
- Fermentation of Cucumbers in Anaerobic TanksJournal of Food Science, 1988
- Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored with Calcium ChlorideJournal of Food Science, 1987
- INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM CHLORIDEJournal of Food Science, 1979
- CONTROLLED FERMENTATION OF SLICED CUCUMBERSJournal of Food Science, 1978
- EFFECT OF BRINE DEPTH ON PHYSICAL PROPERTIES OF BRINE‐STOCK CUCUMBERSJournal of Food Science, 1977
- BLOATER FORMATION IN BRINED CUCUMBERS FERMENTED BY Lactobacillus plantarumJournal of Food Science, 1973