PECTIC SUBSTANCES AND FIRMNESS OF CUCUMBER PICKLES AS INFLUENCED BY CACL2, NACL AND BRINE STORAGE

被引：40

作者：

HUDSON, JM ^{[1
]}

BUESCHER, RW ^{[1
]}

机构：

[1] UNIV ARKANSAS,DEPT FOOD SCI,FAYETTEVILLE,AR 72701

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 1985年 / 9卷 / 03期

关键词：

D O I：

10.1111/j.1745-4514.1985.tb00350.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：211 / 229

页数：19

共 34 条

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ETCHELLS, JL ;

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ETCHELLS, JL .

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[4]

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[5]

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[6] INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM-CHLORIDE [J].

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ADAMS, JR .

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[7]

Debye P, 1923, PHYS Z, V24, P185

[8]

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[9]

DULL GG, 1975, POSTHARVEST BIOL HAN, P55

[10]

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

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