This work is a contribution (paper # 13063) of the Purdue Agricultural Experiment Station, based on paper #544 presented at the 51st Annual Meeting of the Institute of Food Technologists, Dallas, TX, June 1-5, 1991. It was partly supported by a grant from the Indiana Department of Commerce, Value Added Center. We express appreciation to Mr. Steve Power for invaluable technical advice and support.
Calcium Chloride and Potassium Sorbate Reduce Sodium Chloride used during Natural Cucumber Fermentation and Storage
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 57, Issue 6, pages 1364–1368, November 1992
How to Cite
GUILLOU, A.A., FLOROS, J.D. and COUSIN, M.A. (1992), Calcium Chloride and Potassium Sorbate Reduce Sodium Chloride used during Natural Cucumber Fermentation and Storage. Journal of Food Science, 57: 1364–1368. doi: 10.1111/j.1365-2621.1992.tb06859.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 7/17/91; revised 5/8/92; accepted 6/13/92.
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