EFFECT OF BRINE DEPTH ON PHYSICAL-PROPERTIES OF BRINE-STOCK CUCUMBERS

被引：26

作者：

FLEMING, HP

THOMPSON, RL

BELL, TA

MONROE, RJ

机构：

[1] USDA,ARS,FOOD FERMENTAT LAB,SO REG,RALEIGH,NC 27607

[2] N CAROLINA STATE UNIV,DEPT FOOD SCI & STAT,RALEIGH,NC 27607

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08401.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1464 / 1470

页数：7

共 15 条

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[2] Etchells J.L., 1973, PICKLE PAK SCI, V3, P4
[3] FACTORS INFLUENCING BLOATER FORMATION IN BRINED CUCUMBERS DURING CONTROLLED FERMENTATION
ETCHELLS, JL
FLEMING, HP
HONTZ, LH
BELL, TA
MONROE, RS
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (03) : 569 - 575
[4] ETCHELLS JL, 1973, ADVISORY STATEMENT I
[5] ETCHELLS JL, 1941, FRUIT PROD J, V20, P334
[6] ETCHELLS JL, 1946, AM J PUB HLTH, V36, P1112
[7] ETCHELLS JL, 1972, PICKLE PAK SCI, V2, P18
[8] ETCHELLS JL, 1974, BLOATER CHART
[9] FELLERS PJ, 1968, FOOD TECHNOL-CHICAGO, V22, P1601
[10] PURGING OF CO2 FROM CUCUMBER BRINES TO REDUCE BLOATER DAMAGE
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ETCHELLS, JL
THOMPSON, RL
BELL, TA
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (06) : 1304 - 1310