PURGING OF NATURAL SALT-STOCK PICKLE FERMENTATIONS TO REDUCE BLOATER DAMAGE

被引：28

作者：

COSTILOW, RN

BEDFORD, CL

MINGUS, D

BLACK, D

机构：

[1] MICHIGAN STATE UNIV,DEPT MICROBIOL & PUBL HLTH,E LANSING,MI 48824

[2] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01259.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：234 / 240

页数：7

共 8 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

[2]

COSTILOW RN, 1957, FOOD TECHNOL-CHICAGO, V11, P591

[3]

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

[4] Using quality function deployment in manufacturing strategic planning [J].

Crowe, TJ ;

Cheng, CC .

INTERNATIONAL JOURNAL OF OPERATIONS & PRODUCTION MANAGEMENT, 1996, 16 (04) :35-&

[5] PURGING OF CO2 FROM CUCUMBER BRINES TO REDUCE BLOATER DAMAGE [J].

FLEMING, HP ;

ETCHELLS, JL ;

THOMPSON, RL ;

BELL, TA .

JOURNAL OF FOOD SCIENCE, 1975, 40 (06) :1304-1310

[6] BLOATER FORMATION IN BRINED CUCUMBERS FERMENTED BY LACTOBACILLUS-PLANTARUM [J].

FLEMING, HP ;

THOMPSON, RL ;

ETCHELLS, JL ;

KELLING, RE ;

BELL, TA .

JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :499-503

[7]

JONES I. D., 1941, FRUIT PROD JOUR AND AMER VINEGAR INDUST, V20, P202

[8]

Lingle M., 1975, Food Production/Management, V98, P10

← 1 →