CONTROLLED FERMENTATION OF SLICED CUCUMBERS

被引：39

作者：

FLEMING, HP

THOMPSON, RL

BELL, TA

HONTZ, LH

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

[2] MT OLIVE PICKLE CO,MT OLIVE,NC 28365

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02448.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：888 / 891

页数：4

共 19 条

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[2] INFLUENCE OF DIFFERENT ORGANIC-ACIDS ON FIRMNESS OF FRESH-PACK PICKLES [J].

BELL, TA ;

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ETCHELLS, JL .

JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :446-&

[3] PECTOLYTIC ENZYME ACTIVITY IN VARIOUS PARTS OF THE CUCUMBER PLANT AND FRUIT [J].

BELL, TA .

BOTANICAL GAZETTE, 1951, 113 (02) :216-221

[4] PENETRATION AND DISTRIBUTION OF CALCIUM IONS IN THERMAL-PROCESSED APPLE SLICES [J].

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WILEY, RC .

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[5] PURGING OF NATURAL SALT-STOCK PICKLE FERMENTATIONS TO REDUCE BLOATER DAMAGE [J].

COSTILOW, RN ;

BEDFORD, CL ;

MINGUS, D ;

BLACK, D .

JOURNAL OF FOOD SCIENCE, 1977, 42 (01) :234-240

[6]

Etchells J.L., 1973, PICKLE PAK SCI, V3, P4

[7] PURE CULTURE FERMENTATION OF BRINED CUCUMBERS [J].

ETCHELLS, JL ;

ANDERSON, TE ;

COSTILOW, RN ;

BELL, TA .

APPLIED MICROBIOLOGY, 1964, 12 (06) :523-&

[8] POPULATIONS AND SOFTENING ENZYME ACTIVITY OF FILAMENTOUS FUNGI ON FLOWER, OVARIES, AND FRUIT OF PICKLING CUCUMBERS [J].

ETCHELLS, JL ;

BELL, TA ;

MONROE, RJ ;

MASLEY, PM ;

DEMAIN, AL .

APPLIED MICROBIOLOGY, 1958, 6 (06) :427-440

[9] FACTORS INFLUENCING BLOATER FORMATION IN BRINED CUCUMBERS DURING CONTROLLED FERMENTATION [J].

ETCHELLS, JL ;

FLEMING, HP ;

HONTZ, LH ;

BELL, TA ;

MONROE, RS .

JOURNAL OF FOOD SCIENCE, 1975, 40 (03) :569-575

[10]

ETCHELLS JL, 1968, Patent No. 3403032

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