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Prevention of microbes-induced spoilage in sodium chloride-free cucumber fermentations employing preservatives.
Pérez-Díaz, Ilenys M; Medina, Eduardo; Page, Clinton A; Johanningsmeier, Suzanne D; Daughtry, Katheryne V; Moeller, Lisa.
Afiliação
  • Pérez-Díaz IM; United States Department of Agriculture (USDA)-Agricultural Research Service, Food Science & Market Quality and Handling Research Unit, Raleigh, North Carolina, USA.
  • Medina E; Department of Food Biotechnology, Instituto de la Grasa, (IG-CSIC), Seville, Spain.
  • Page CA; United States Department of Agriculture (USDA)-Agricultural Research Service, Food Science & Market Quality and Handling Research Unit, Raleigh, North Carolina, USA.
  • Johanningsmeier SD; United States Department of Agriculture (USDA)-Agricultural Research Service, Food Science & Market Quality and Handling Research Unit, Raleigh, North Carolina, USA.
  • Daughtry KV; Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA.
  • Moeller L; Mount Olive Pickle Company, Mount Olive, North Carolina, USA.
J Food Sci ; 87(11): 5054-5069, 2022 Nov.
Article em En | MEDLINE | ID: mdl-36254496
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cucumis sativus Idioma: En Revista: J Food Sci Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Estados Unidos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cucumis sativus Idioma: En Revista: J Food Sci Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Estados Unidos