SUSCEPTIBILITY OF PICKLING CUCUMBERS TO BLOATER DAMAGE BY CARBONATION
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 892-896
- https://doi.org/10.1111/j.1365-2621.1978.tb02449.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- 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
- FACTORS INFLUENCING BLOATER FORMATION IN BRINED CUCUMBERS DURING CONTROLLED FERMENTATIONJournal of Food Science, 1975
- Determination of Carbon Dioxide in Cucumber BrinesJournal of AOAC INTERNATIONAL, 1974
- CARBON DIOXIDE PRODUCTION IN THE FERMENTATION OF BRINED CUCUMBERSJournal of Food Science, 1973
- BLOATER FORMATION IN BRINED CUCUMBERS FERMENTED BY Lactobacillus plantarumJournal of Food Science, 1973
- Bloater Formation by Gas-forming Lactic Acid Bacteria in Cucumber FermentationsApplied Microbiology, 1968
- Occurrence of an Inhibitor of Lactic Acid Bacteria in Green OlivesApplied Microbiology, 1967
- The Ionization Constant of Carbonic Acid in Water and the Solubility of Carbon Dioxide in Water and Aqueous Salt Solutions from 0 to 50°Journal of the American Chemical Society, 1943