CHANGES IN PECTIC SUBSTANCES OF FOUR VARIETIES OF PICKLING CUCUMBERS DURING FERMENTATION AND SOFTENINGa
- 1 July 1958
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 23 (4), 351-363
- https://doi.org/10.1111/j.1365-2621.1958.tb17580.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Cucumber Curing, Softening of Cucumbers during CuringJournal of Agricultural and Food Chemistry, 1957
- TEXTURE CHANGES DURING THE DARK‐RIPE PROCESSING OF OLIVESJournal of Food Science, 1956
- PECTIC SUBSTANCES OF PEARSON AND SAN MARZANO TOMATOESJournal of Food Science, 1954
- Extraction and Determination of Total Pectic Materials in FruitsAnalytical Chemistry, 1952
- Pectolytic Enzyme Activity in Various Parts of the Cucumber Plant and FruitBotanical Gazette, 1951