Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts-Reference-Cited by-同舟云学术

Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts

Published:2010-03-24 Issue:4 Volume:75 Page:M204-M208
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Pérez-Díaz I.M.,McFeeters R.F.

Publisher

Wiley

Subject

Food Science

Reference21 articles.

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5. The use of sulphur dioxide during the production of brined cauliflower;Dakin;J Food Technol,1970

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