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CHANGES IN PECTIC SUBSTANCES OF FOUR VARIETIES OF PICKLING CUCUMBERS DURING FERMENTATION AND SOFTENING a
Author(s) -
LAMPI R. A.,
ESSELEN W. B.,
THOMSON C. L.,
ANDERSON E. E.
Publication year - 1958
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1958.tb17580.x
Subject(s) - agricultural experiment station , pickling , agriculture , chemistry , geography , archaeology