INCIDENCE OF YEASTS IN CUCUMBER FERMENTATIONS2-Reference-Cited by-同舟云学术

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INCIDENCE OF YEASTS IN CUCUMBER FERMENTATIONS2

Published:1941-01 Issue:1 Volume:6 Page:95-104
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ETCHELLS JOHN L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1941.tb16272.x/fullpdf

Reference7 articles.

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation;International Journal of Food Microbiology;2021-04

2. Physico-chemical properties of persimmon leaves brined in varying concentrations of sodium chloride;International Journal of Food Properties;2020-01-01

3. Fermented Vegetables as Vectors for Relocation of Microbial Diversity from the Environment to the Human Gut;How Fermented Foods Feed a Healthy Gut Microbiota;2019

4. Viability of commercial cucumber fermentation without nitrogen or air purging;Trends in Food Science & Technology;2018-11

5. Review of Vegetable Fermentations With Particular Emphasis on Processing Modifications, Microbial Ecology, and Spoilage;The Microbiological Quality of Food;2017

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