BRINING PROPERTIES OF CUCUMBERS EXPOSED TO PURE OXYGEN BEFORE BRINING

被引：14

作者：

FLEMING, HP

PHARR, DM

THOMPSON, RL

机构：

[1] N CAROLINA STATE UNIV, DEPT FOOD SCI, N CAROLINA AGR RES SERV, RALEIGH, NC 27650 USA

[2] N CAROLINA STATE UNIV, DEPT HORT SCI, RALEIGH, NC 27650 USA

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07567.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1578 / 1582

页数：5

共 17 条

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

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[10] SUSCEPTIBILITY OF PICKLING CUCUMBERS TO BLOATER DAMAGE BY CARBONATION [J].

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