Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|12|M2827-M2836

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.12, 2015-12, pp. : M2827-M2836

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored with Calcium Chloride

By  

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 653-657

John Wiley & Sons Inc

Access to resources Recommend Favorite

Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 6, 2015-06 ,pp. : S1360-S1367

John Wiley & Sons Inc

Access to resources Recommend Favorite

Sensory study of different sodium chloride substitutes in aqueous solution

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 3, 2015-03 ,pp. : 730-735

John Wiley & Sons Inc

Access to resources Recommend Favorite

Sensory Study of Microparticulated Sodium Chloride

By  

JOURNAL OF SENSORY STUDIES (ELECTRONIC), Vol. 30, Iss. 1, 2015-02 ,pp. : 1-9

John Wiley & Sons Inc

Access to resources Recommend Favorite

Sodium chloride improves seed vigour of the euhalophyte Suaeda salsa

By  

Seed Science Research, Vol. 25, Iss. 3, 2015-09 ,pp. : 335-344

Cambridge University Press

Access to resources Recommend Favorite