EXPERIMENTAL WORK ON LACTIC ACID IN PRESERVING PICKLES AND PICKLE PRODUCTS.-Reference-Cited by-同舟云学术

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EXPERIMENTAL WORK ON LACTIC ACID IN PRESERVING PICKLES AND PICKLE PRODUCTS.

Published:1939-09 Issue:5 Volume:4 Page:499-509
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

FABIAN F. W.,WADSWORTH C. K.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1939.tb17147.x/fullpdf

Reference7 articles.

1. GLYCOGEN FORMATION IN THE LIVER FROM d- AND l-LACTIC ACID

2. F. W. Fabian, 1939 . The use of acetic and lactic acids in foods. (Unpublished paper.).

Cited by 3 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. Modelling the transport of lactic acid, sodium chloride and reducing sugars in carrot slices submerged in brines — Part I. Univariate approach;Journal of Food Engineering;1996-05

2. ANTIMICROBIAL EFFECTS OF SPICES;Journal of Food Safety;1984-03

3. EXPERIMENTAL WORK ON LACTIC ACID IN PRESERVING PICKLES AND PICKLE PRODUCTS.;Journal of Food Science;1939-09

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