Winterization strategies for bulk storage of cucumber pickles
Author:
Funder
Pickle Packers International, Inc.
Publisher
Elsevier BV
Subject
Food Science
Reference5 articles.
1. Heat transfer characteristics of cucumbers during blanching;Fasina;J. Food Eng.,2001
2. Effects of sodium chloride concentration on firmness retention of cucumbers fermented and stored with calcium chloride;Fleming;J. Food Sci.,1987
3. Flexible restraining covers for cucumber brining tanks;Humphries;Appl. Eng. Agric.,1991
4. Fermentation of cucumbers brined with calcium chloride instead of sodium chloride;McFeeters;J. Food Sci.,2010
5. Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride;Pérez-Díaz;J. Food Sci.,2015
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1. Physical properties of NaCl-free cucumber fermentation cover brine containing CaCl2 and glycerin and apparent freezing injury of the brined fruits;Journal of Food Processing and Preservation;2018-02-02
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