CONTROLLED FERMENTATION OF SLICED CUCUMBERS
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3), 888-891
- https://doi.org/10.1111/j.1365-2621.1978.tb02448.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- PURGING OF NATURAL SALT‐STOCK PICKLE FERMENTATIONS TO REDUCE BLOATER DAMAGEJournal of Food Science, 1977
- CUCUMBER POLYGALACTURONASEJournal of Food Science, 1975
- FACTORS INFLUENCING BLOATER FORMATION IN BRINED CUCUMBERS DURING CONTROLLED FERMENTATIONJournal of Food Science, 1975
- BLOATER FORMATION IN BRINED CUCUMBERS FERMENTED BY Lactobacillus plantarumJournal of Food Science, 1973
- INFLUENCE OF DIFFERENT ORGANIC ACIDS ON THE FIRMNESS OF FRESH‐PACK PICKLESJournal of Food Science, 1972
- Occurrence of an Inhibitor of Lactic Acid Bacteria in Green OlivesApplied and Environmental Microbiology, 1967
- Penetration and Distribution of Calcium Ions in Thermal‐Processed Apple SlicesJournal of Food Science, 1967
- Influence of Salt (NaCl) on Pectinolytic Softening of CucumbersaJournal of Food Science, 1961
- Populations and Softening Enzyme Activity of Filamentous Fungi on Flowers, Ovaries, and Fruit of Pickling CucumbersApplied and Environmental Microbiology, 1958
- Pectolytic Enzyme Activity in Various Parts of the Cucumber Plant and FruitBotanical Gazette, 1951