Effects of Various Treatments on the Quality of Salt‐Stock Pickles from Commercial Fermentations Purged with Air
- 1 November 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (6) , 1866-1868
- https://doi.org/10.1111/j.1365-2621.1982.tb12901.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Air Purgining of Commercial Salt‐Stock Pickle FermentationsJournal of Food Science, 1981
- 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
- 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