FACTORS INFLUENCING BLOATER FORMATION IN BRINED CUCUMBERS DURING CONTROLLED FERMENTATION

被引：21

作者：

ETCHELLS, JL

FLEMING, HP

HONTZ, LH

BELL, TA

MONROE, RS

机构：

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

[2] N CAROLINA STATE UNIV,USDA,ARS,SO REG,FOOD FERMENTATION LAB,RALEIGH,NC 28365

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

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12530.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：569 / 575

页数：7

共 18 条

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[2]

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

ETCHELLS, JL ;

ANDERSON, TE ;

COSTILOW, RN ;

BELL, TA .

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

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[7]

ETCHELLS JL, 1968, Patent No. 3403032

[8]

ETCHELLS JL, 1972, PICKLE PAK SCI, V2, P18

[9]

ETCHELLS JOHN L., 1952, FARLOWIA, V4, P249

[10]

ETCHELLS JOHN L., 1953, FARLOWIA, V4, P265

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