BLOATER FORMATION IN BRINED CUCUMBERS FERMENTED BY LACTOBACILLUS-PLANTARUM

被引：49

作者：

FLEMING, HP

THOMPSON, RL

ETCHELLS, JL

KELLING, RE

BELL, TA

机构：

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

[2] USDA,ARS,SE MKT & NUTR RES DIV,FOOD FERM LAB,RALEIGH,NC 27607

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01466.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：499 / 503

页数：5

共 21 条

[1]

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[2]

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[3]

ETCHELLS J. L., 1950, FARLOWIA, V4, P87

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

ETCHELLS, JL ;

ANDERSON, TE ;

COSTILOW, RN ;

BELL, TA .

APPLIED MICROBIOLOGY, 1964, 12 (06) :523-&

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

Crowe, TJ ;

Cheng, CC .

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

[6]

ETCHELLS JL, 1945, 200 MICH STATE U AGR

[7]

ETCHELLS JL, 1971, PICKLE PAK SCI, V1, P1

[8]

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

[9]

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

[10] OCCURRENCE OF AN INHIBITOR OF LACTIC ACID BACTERIA IN GREEN OLIVES [J].

FLEMING, HP ;

ETCHELLS, JL .

APPLIED MICROBIOLOGY, 1967, 15 (05) :1178-&

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