Use of Chlorine Dioxide for Controlling Microorganisms During the Handling and Storage of Fresh Cucumbers
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb12431.x/fullpdf
Reference16 articles.
1. Molds in Brined Cucumbers: Cause of Softening During Air-Purging of Fermentations
2. Entrance and Growth of Lactic Acid Bacteria in Gas-Exchanged, Brined Cucumbers
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