CARBON DIOXIDE PRODUCTION IN THE FERMENTATION OF BRINED CUCUMBERS
- 1 March 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (3) , 504-506
- https://doi.org/10.1111/j.1365-2621.1973.tb01467.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- BLOATER FORMATION IN BRINED CUCUMBERS FERMENTED BY Lactobacillus plantarumJournal of Food Science, 1973
- Thin-Layer ChromatographyPublished by Springer Nature ,1969
- 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
- Pure Culture Fermentation of Brined CucumbersApplied Microbiology, 1964
- Respiration of Cucumber Fruits Associated with Physiological Injury at Chilling Temperatures.Plant Physiology, 1956