A MANUAL METHOD FOR REDUCING SUGAR DETERMINATION WITH 2,2'-BICINCHONINATE REAGENTMCFEETERS RF.1980; ANAL. BIOCHEM.; USA; DA. 1980; VOL. 103; NO 2; PP. 302-306; BIBL. 5 REF.Article

RECYCLING SPENT BRINES IN CUCUMBER FERMENTATIONS = RECYCLAGE DES SAUMURES USEES DANS LES FERMENTATIONS DE CORNICHONSPALNITKAR MP; MCFEETERS RF.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 6; PP. 1311-1315; BIBL. 11 REF.Article

POLYGALACTURONASE ACTIVITY AND ETHYLENE SYNTHESIS DURING CUCUMBER FRUIT DEVELOPMENT AND MATURATIONSALTVEIT ME JR; MCFEETERS RF.1980; PLANT PHYSIOL.; ISSN 0032-0889; USA; DA. 1980; VOL. 66; NO 6; PP. 1019-1023; BIBL. 16 REF.Article

COMPLETE HETEROLACTIC ACID FERMENTATION OF GREEN BEANS BY LACTOBACILLUS CELLOBIOSUS = FERMENTATION HETEROLACTIQUE COMPLETE DE HARICOTS VERTS PAR L.C.CHEN KH; MCFEETERS RF; FLEMING HP et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 967-971; BIBL. 19 REF.Article

RELATIONSHIPS AMONG CELL WALL CONSTITUENTS, CALCIUM AND TEXTURE DURING CUCUMBER FERMENTATION AND STORAGE. = CORRELATIONS ENTRE LA COMPOSITION DE LA PAROI CELLULAIRE, LA TENEUR EN CALCIUM ET LA TEXTURE DES CORNICHONS, AU COURS DE LEUR FERMENTATION ET DE LEUR STOCKAGEHSIAO CHIEN LIN TANG MCFEETERS RF.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 66-70; BIBL. 31 REF.; 5 FIG./1 TABL.Article

TEST FOR SUSCEPTIBILITY OF FERMENTED VEGETABLES TO SECONDARY FERMENTATION = EPREUVE POUR DETERMINER LA SENSIBILITE DES LEGUMES FERMENTES A UNE FERMENTATION SECONDAIREFLEMING HP; MCFEETERS RF; THOMPSON RL et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 982-983; BIBL. 3 REF.Article

A RESEARCH NOTE. TEST FOR SUSCEPTIBILITY OF FERMENTED VEGETABLES TO SECONDARY FERMENTATION = NOTE DE RECHERCHE. TEST DE SENSIBILITE DES LEGUMES FERMENTES VIS-A-VIS D'UNE FERMENTATION SECONDAIREFLEMING HP; MCFEETERS RF; THOMPSON RL et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 982-983; BIBL. 3 REF.; 2 TABL.Article

COMPLETE HETEROLACTIC ACID FERMENTATION OF GREEN BEANS BY LACTOBACILLUS CELLOBIOSUS = FERMENTATION HETEROLACTIQUE TOTALE DES HARICOTS VERTS PAR LACTOBACILLUS CELLOBIOSUSCHEN KH; MCFEETERS RF; FLEMING HP et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 967-971; BIBL. 18 REF.; 5 FIG./4 TABL.Conference Paper

FERMENTATION CHARACTERISTICS OF HETEROLACTIC ACID BACTERIA IN GREEN BEAN JUICE = CARACTERISTIQUES DE FERMENTATION DES BACTERIES HETEROLACTIQUES DANS DES JUS DE HARICOT VERTCHEN KH; MCFEETERS RF; FLEMING HP et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 962-966; BIBL. 16 REF.Article

MALIC ACID AS A SOURCE OF CARBON DIOXIDE IN CUCUMBER JUICE FERMENTATIONS. = L'ACIDE MALIQUE COMME SOURCE DE DIOXYDE DE CARBONE EN FERMENTATION DU JUS DE CONCOMBRE.MCFEETERS RF; FLEMING HP; THOMPSON RL et al.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1862-1865; BIBL. 17 REF.; 6 FIG.Article

MALIC AND CITRIC ACIDS IN PICKLING CUCUMBERS. = LES ACIDES MALIQUE ET CITRIQUE DANS LES CONCOMBRES EN SAUMURE.MCFEETERS RF; FLEMING HP; THOMPSON RL et al.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1859-1865; 4 P.; BIBL. 8 REF.; 4 FIG./3 TABL.Article

STORAGE STABILITY OF VEGETABLES FERMENTED WITH PH CONTROL = STABILITE AU STOCKAGE DES LEGUMES FERMENTES, A PH CONTROLEFLEMING HP; MCFEETERS RF; THOMPSON RL et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 975-981; BIBL. 26 REF.; 4 FIG./4 TABL.Article

STORAGE STABILITY OF VEGETABLES FERMENTED WITH PH CONTROL = STABILITE DE CONSERVATION DE LEGUMES FERMENTES AVEC CONTROLE DU PHFLEMING HP; MCFEETERS RF; THOMPSON RL et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 975-981; BIBL. 27 REF.Article