Assuring microbial and textural stability of fermented cucumbers by pH adjustment and sodium benzoate addition

Journal of Food Science

Volumn 61, Issue 4, 1996, Pages 832-836

  Fleming, H P ^a   Thompson, R L ^a   McFeeters, R F ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

cucumbers; fermentation; microbial; stability; texture

Indexed keywords

EID: 0029778139     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb12213.x     Document Type: Article

References (24)

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