Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored with Calcium Chloride
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb06695.x/fullpdf
Reference24 articles.
1. Influence of salt (Nacl) on pectinolytic softening of cucumbers;Bell;J. Food Sci.,1961
2. Softening of commercial cucumber salt-stock in relation to polygalacturonase activity;Bell;Food Technol.,1950
3. Bound cations in cucumber pickle mesocarp tissue as affected by brining and CaCl2;Buescher;J. Food Sci.,1986
4. Inhibition of polygalacturonase softening of cucumber pickles by calcium chloride;Buescher;J. Food Sci.,1979
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