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There are 14788 results for: content related to: Preparation of a  Lactobacillus Plantarum  Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines

  1. Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: M2827–M2836, I. M. Pérez-Díaz, R. F. McFeeters, L. Moeller, S. D. Johanningsmeier, J. Hayes, D. S. Fornea, L. Rosenberg, C. Gilbert, N. Custis, K. Beene and D. Bass

    Article first published online : 29 OCT 2015, DOI: 10.1111/1750-3841.13107

  2. Essays in Kashrus and Food Science

    Kosher Food Production

    Zushe Yosef Blech, Pages: 253–347, 2008

    Published Online : 25 FEB 2008, DOI: 10.1002/9780470752661.ch15

  3. Essays in Kashrus and Food Science

    Kosher Food Production, Second Edition

    Zushe Yosef Blech, Pages: 211–485, 2009

    Published Online : 27 MAR 2009, DOI: 10.1002/9780813804750.ch17

  4. An Introduction to Kosher and Halal Food Laws

    Guide to US Food Laws and Regulations, Second Edition

    Joe M. Regenstein, Muhammad M. Chaudry, Carrie E. Regenstein, Pages: 171–212, 2013

    Published Online : 26 JUL 2013, DOI: 10.1002/9781118227763.ch9

  5. The Food-Service Industries

    Kosher Food Production, Second Edition

    Zushe Yosef Blech, Pages: 159–184, 2009

    Published Online : 27 MAR 2009, DOI: 10.1002/9780813804750.ch14

  6. Basic Halachic Concepts in Kashrus

    Kosher Food Production

    Zushe Yosef Blech, Pages: 35–72, 2008

    Published Online : 25 FEB 2008, DOI: 10.1002/9780470752661.ch2

  7. Kosher Certification: Theory and Application

    Kosher Food Production, Second Edition

    Zushe Yosef Blech, Pages: 1–23, 2009

    Published Online : 27 MAR 2009, DOI: 10.1002/9780813804750.ch1

  8. Kosher Laws in Food Processing

    Handbook of Poultry Science and Technology, Volume 1

    Joe M. Regenstein, Carrie E. Regenstein, Pages: 131–181, 2010

    Published Online : 14 APR 2010, DOI: 10.1002/9780470504451.ch10

  9. The Dairy Industry

    Kosher Food Production, Second Edition

    Zushe Yosef Blech, Pages: 107–121, 2009

    Published Online : 27 MAR 2009, DOI: 10.1002/9780813804750.ch9

  10. Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: C291–C296, Roger F. McFeeters and Ilenys Pérez-Díaz

    Article first published online : 5 APR 2010, DOI: 10.1111/j.1750-3841.2010.01558.x

  11. Kosher Certification: Theory and Application

    Kosher Food Production

    Zushe Yosef Blech, Pages: 1–34, 2008

    Published Online : 25 FEB 2008, DOI: 10.1002/9780470752661.ch1

  12. The Dairy Industry

    Kosher Food Production

    Zushe Yosef Blech, Pages: 145–166, 2008

    Published Online : 25 FEB 2008, DOI: 10.1002/9780470752661.ch9

  13. The Food Service Industries

    Kosher Food Production

    Zushe Yosef Blech, Pages: 217–252, 2008

    Published Online : 25 FEB 2008, DOI: 10.1002/9780470752661.ch14

  14. You have free access to this content
    The Kosher and Halal Food Laws

    Comprehensive Reviews in Food Science and Food Safety

    Volume 2, Issue 3, July 2003, Pages: 111–127, J.M. Regenstein, M.M. Chaudry and C.E. Regenstein

    Article first published online : 20 NOV 2006, DOI: 10.1111/j.1541-4337.2003.tb00018.x

  15. Lactobacilli and Tartrazine as Causative Agents of Red-Color Spoilage in Cucumber Pickle Products

    Journal of Food Science

    Volume 72, Issue 7, September 2007, Pages: M240–M245, I.M. Pérez-Díaz, R.E. Kelling, S. Hale, F. Breidt and R.F. McFeeters

    Article first published online : 14 AUG 2007, DOI: 10.1111/j.1750-3841.2007.00460.x

  16. Ingredient Management

    Kosher Food Production, Second Edition

    Zushe Yosef Blech, Pages: 53–63, 2009

    Published Online : 27 MAR 2009, DOI: 10.1002/9780813804750.ch3

  17. Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: S1360–S1367, Emily M. Wilson, Suzanne D. Johanningsmeier and Jason A. Osborne

    Article first published online : 15 MAY 2015, DOI: 10.1111/1750-3841.12882

  18. Ingredient Management

    Kosher Food Production

    Zushe Yosef Blech, Pages: 73–88, 2008

    Published Online : 25 FEB 2008, DOI: 10.1002/9780470752661.ch3

  19. Basic Halachic Concepts in Kashrus

    Kosher Food Production, Second Edition

    Zushe Yosef Blech, Pages: 25–51, 2009

    Published Online : 27 MAR 2009, DOI: 10.1002/9780813804750.ch2

  20. The Meat and Poultry Industries

    Kosher Food Production

    Zushe Yosef Blech, Pages: 187–202, 2008

    Published Online : 25 FEB 2008, DOI: 10.1002/9780470752661.ch12