BRINING PROPERTIES OF CUCUMBERS EXPOSED TO PURE OXYGEN BEFORE BRINING
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6) , 1578-1582
- https://doi.org/10.1111/j.1365-2621.1980.tb07567.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- MECHANISM FOR BLOATER FORMATION IN BRINED CUCUMBERSJournal of Food Science, 1980
- 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 CO2 FROM CUCUMBER BRINES TO REDUCE BLOATER DAMAGEJournal of Food Science, 1975
- 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
- Influence of Salt (NaCl) on Pectinolytic Softening of CucumbersaJournal of Food Science, 1961
- GASEOUS PRODUCTS OF CUCUMBER PICKLE FERMENTATIONS1, 2Journal of Food Science, 1939