Effects of Fruit Size on Fresh Cucumber Composition and the Chemical and Physical Consequences of Fermentation
- 1 October 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (8) , 2934-2939
- https://doi.org/10.1111/j.1365-2621.2002.tb08841.x
Abstract
No abstract availableKeywords
This publication has 35 references indexed in Scilit:
- Assuring Microbial and Textural Stability of Fermented Cucumbers by pH Adjustment and Sodium Benzoate AdditionJournal of Food Science, 1996
- Fermentation of Cucumbers Without Sodium ChlorideJournal of Food Science, 1995
- Butyric Acid Spoilage of Fermented CucumbersJournal of Food Science, 1989
- Fermentation of Cucumbers in Anaerobic TanksJournal of Food Science, 1988
- Sugar Composition of Cucumber Cell Walls During Fruit DevelopmentJournal of Food Science, 1987
- Malic and Citric Acids in Pickling CucumbersJournal of Food Science, 1982
- CONTROLLED FERMENTATION OF SLICED CUCUMBERSJournal of Food Science, 1978
- EFFECT OF BRINE DEPTH ON PHYSICAL PROPERTIES OF BRINE‐STOCK CUCUMBERSJournal of Food Science, 1977
- BLOATER FORMATION IN BRINED CUCUMBERS FERMENTED BY Lactobacillus plantarumJournal of Food Science, 1973
- CHEMICAL AND BACTERIOLOGICAL CHANGES IN DILLPICKLE BRINES DURING FERMENTATION 1Journal of Food Science, 1940