Air Purgining of Commercial Salt‐Stock Pickle Fermentations
- 1 January 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (1) , 278-282
- https://doi.org/10.1111/j.1365-2621.1981.tb14581.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Factors Influencing Softening of Salt‐Stock Pickles in Air‐Purged FermentationsJournal of Food Science, 1981
- Molds in Brined Cucumbers: Cause of Softening During Air-Purging of FermentationsApplied and Environmental Microbiology, 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
- PURGING OF NATURAL SALT‐STOCK PICKLE FERMENTATIONS TO REDUCE BLOATER DAMAGEJournal of Food Science, 1977
- RELATIONSHIP BETWEEN FERMENTATION TIME AND BLOATER‐TYPE DAMAGE OF BRINED CUCUMBERSJournal of Food Science, 1976
- PURGING OF CO2 FROM CUCUMBER BRINES TO REDUCE BLOATER DAMAGEJournal of Food Science, 1975
- Influence of Salt (NaCl) on Pectinolytic Softening of CucumbersaJournal of Food Science, 1961