MECHANISM FOR BLOATER FORMATION IN BRINED CUCUMBERS
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6) , 1595-1600
- https://doi.org/10.1111/j.1365-2621.1980.tb07570.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- BRINING PROPERTIES OF CUCUMBERS EXPOSED TO PURE OXYGEN BEFORE BRININGJournal of Food Science, 1980
- CHANGES IN DISSOLVED OXYGEN AND MICROFLORA DURING FERMENTATION OF AERATED, BRINED CUCUMBERSJournal of Food Science, 1979
- SUSCEPTIBILITY OF PICKLING CUCUMBERS TO BLOATER DAMAGE BY CARBONATIONJournal of Food Science, 1978
- EFFECT OF BRINE DEPTH ON PHYSICAL PROPERTIES OF BRINE‐STOCK CUCUMBERSJournal of Food Science, 1977
- PURGING OF NATURAL SALT‐STOCK PICKLE FERMENTATIONS TO REDUCE BLOATER DAMAGEJournal of Food Science, 1977
- PURGING OF CO2 FROM CUCUMBER BRINES TO REDUCE BLOATER DAMAGEJournal of Food Science, 1975
- BLOATER FORMATION IN BRINED CUCUMBERS FERMENTED BY Lactobacillus plantarumJournal of Food Science, 1973
- Respiration & Internal Atmosphere of Avocado FruitPlant Physiology, 1963
- GASEOUS PRODUCTS OF CUCUMBER PICKLE FERMENTATIONS1, 2Journal of Food Science, 1939
- The rate of diffusion of gases through animal tissues, with some remarks on the coefficient of invasionThe Journal of Physiology, 1919