INFLUENCE OF DIFFERENT ORGANIC ACIDS ON THE FIRMNESS OF FRESH‐PACK PICKLES
- 1 May 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (3) , 446-449
- https://doi.org/10.1111/j.1365-2621.1972.tb02660.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- INFLUENCE OF ALUM ON THE FIRMNESS OF FRESH-PACK DILL PICKLESJournal of Food Science, 1972
- Inhibition of Pectinolytic and Cellulolytic Enzymes in Cucumber Fermentations by SericeaJournal of Food Science, 1965
- Pure Culture Fermentation of Brined CucumbersApplied Microbiology, 1964