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Nitrite level of pickled vegetables in Northeast ChinaJU NCAI HOU; CHEN GGANG JIANG; ZHONG CHEN LONG et al.Food control. 2013, Vol 29, Num 1, pp 7-10, issn 0956-7135, 4 p.Article

Pickling of dates at the early khalal stage = La mise en saumure des dattes parvenues au stade de maturité «khalal»YOUSIF, A. K; HAMAD, A. M; MIRANDILLA, W. A et al.Journal of Food Technology. 1985, Vol 20, Num 6, pp 697-702, issn 0022-1163Article

Bound cations in cucumber pickle mesocarp tissue as affected by brining and CaCl2 = Influence du saumurage et du CaCl2 sur la présence de cations fixés dans les tissus du mésocarpe des cornichons en picklesBUESCHER, R. W; HUDSON, J. M.Journal of food science. 1986, Vol 51, Num 1, pp 135-137, issn 0022-1147Article

Removal of electrolytes from institutionally packaged foods = Elimination des électrolytes des produits alimentaires, emballés dans les établissements d'alimentation collectiveWEAVER, C. M; TROYER, C. Y; PINTER, S et al.Journal of the American Dietetic Association. 1984, Vol 84, Num 3, pp 319-322, issn 0002-8223Article

Isolation and characterization of Listeria monocytogenes from commercial asazuke (Japanese light pickles)MAKLON, Khuanwalai; MINAMI, Atsuka; KUSUMOTO, Akiko et al.International journal of food microbiology. 2010, Vol 139, Num 3, pp 134-139, issn 0168-1605, 6 p.Article

Relationship between degree of pectin methylation and tissue firmness of cucumber pickles = Corrélation entre le degré de méthylation des pectines et la fermeté des tissus des cornichons en picklesHUDSON, J. M; BUESCHER, R. W.Journal of food science. 1986, Vol 51, Num 1, pp 138-149, issn 0022-1147Article

DRY HEAT SYSTEM IMPROVES EFFICIENCY OF PICKLING BATHS.1977; STEEL TIMES; G.B.; DA. 1977; VOL. 205; NO 11; PP. 1094-1095Article

Modifications de la teneur relative en acides aminés sapides ou non sapides au cours du procédé de saumurage de légumes en saumure. (Etude sur les pickles japonais. 14ème partie)ITABASHI, M.Nippon Shokuhin Kogyo Gakkai-Shi. 1988, Vol 35, Num 2, pp 111-114, issn 0029-0394Article

PRETRATTAMENTI SUPERFICIALI PER LA FINITURA DEI MATERIALI METALLICI = SURFACE TREATMENT BEFORE METAL FINISHING = TRAITEMENT DE SURFACE PRELIMINAIRE POUR LA FINITION DES METAUXSALVAGO G.1980; CHIM. IND.; ISSN 0009-4315; ITA; DA. 1980; VOL. 62; NO 10; PP. 776-781; BIBL. 5 REF.Article

Pickling brine treatment for possible recycling using high-pressure homogenizationMARTINEZ-GARCIA, Oscar; MUJICA-PAZ, Hugo; VALDEZ-FRAGOSO, Aurora et al.Journal of the science of food and agriculture. 2007, Vol 87, Num 6, pp 1157-1163, issn 0022-5142, 7 p.Article

ROLE OF THE OSMOTICUM IN BLOATER FORMATION OF PICKLING CUCUMBERS = ROLE DE L'"OSMOTICUM" DANS LA FORMATION DE BOURSOUFLURES SUR LES CORNICHONS EN PICKLESCOREY KA; PHARR DM; FLEMING HP et al.1983; JOURNAL OF FOODSCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 197-201; BIBL. 16 REF.; 6 FIG./3 TABL.Article

ACIDITY OF HALF-SOUR DILL PICKLESSAPERS GM; CARRE J; PANASIUK O et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 5; PP. 1520-1529; (3 P.); BIBL. 23 REF.Article

Softening effects of monovalent cations in acidified cucumber mesocarp tissue = Effet des cations monovalents sur le ramollissement des tissus du mésocarpe des cornichons en picklesMCFEETERS, R. F; SENTER, M. M; FLEMING, H. P et al.Journal of food science. 1989, Vol 54, Num 2, pp 366-370, issn 0022-1147Article

A research note. Peroxidase activities in cucumber pickle products = Note de recherche. Activité peroxydasique des cornichons en picklesBUESCHER, R. W; MCGUIRE, C.Journal of food science. 1986, Vol 51, Num 4, pp 1079-1080, issn 0022-1147Article

Effects of thiol compounds on the formation of nitriles from glucosinolates = Effets des composés thiols sur la formation de nitriles à partir de glucosinolatesUDA, Y; KURATA, T; ARAKAWA, N et al.Agricultural and biological chemistry. 1986, Vol 50, Num 11, pp 2741-2746, issn 0002-1369Article

Ensayos de modificacion de la fermentacion tradicional de pepinillos para evitar la aparicion de cavidades interiores = Essais de modification de la fermentation traditionnelle des cornichons pour prévenir la formation de boursoufflures = Essays to modify the traditional fermentative process of cucumber in order to prevent the formation of bloastersDURAN QUINTANA, M. C; GARRIDO FERNANDEZ, A; GARCIA GARCIA, P et al.Grasas y aceites (Sevilla). 1985, Vol 36, Num 3, pp 193-197, issn 0017-3495Article

Research note. Effect of calcium chloride and alum on fermentation, desalting, and firmness retention of cucumber pickles = Note de recherche. Effet du chlorure de calcium et de l'alun sur la fermentation, le dessalage et la rétention de la fermeté des cornichons en saumureBUESCHER, R. W; BURGIN, C.Journal of food science. 1988, Vol 53, Num 1, pp 296-297, issn 0022-1147Article

Mutation and selection of Lactobacillus plantarum strains that do not produce carbon dioxide from malate = Mutation et sélection de souches de Lactobacillus plantarum qui ne produisent pas de dioxyde de carbone à partir de malateDAESCHEL, M. A; MCFEETERS, R. F; FLEMING, H. P et al.Applied and environmental microbiology (Print). 1984, Vol 47, Num 2, pp 419-420, issn 0099-2240Article

Effects of sodium chloride concentration on firmness retention of cucumbers fermented and stored with calcium chloride = Effet de la concentration en chlorure de sodium sur le maintien de la fermeté des cornichons fermentés et stockés en présence de chlorure de calciumFLEMING, H. P; MCFEETERS, R. F; THOMPSON, R. L et al.Journal of food science. 1987, Vol 52, Num 3, pp 653-657, issn 0022-1147Article

ACCEPTABILITY OF RAPESEED PROTEINS IN DIETS OF RAINBOW TROUT (SALMO GAIRDNERI).YURKOWSKI M; BAILEY JK; EVANS RE et al.1978; J. FISH. RES. BOARD CANADA; CAN; DA. 1978; VOL. 35; NO 7; PP. 951-962; ABS. FR.; BIBL. 2 P.Article

A research note. Softening of cucumber pickles by Cx-cellulase and its inhibition by calcium = Note de recherche. Le ramollissement des cornichons en saumure, par la Cx-cellulase, et son inhibition par le calciumBUESCHER, R; HUDSON, M.Journal of food science. 1984, Vol 49, Num 3, pp 954-955, issn 0022-1147Article

Maturation du nukadoko″ : modifications de la microflore et des constituantsIMAI, M; HIRANO, S; AIBA, M et al.Nippon Nōgei Kagakukaishi. 1983, Vol 57, Num 11, pp 1105-1112, issn 0002-1407Article

Maturation du nukadoko″ : modifications des composés de la flaveurIMAI, M; HIRANO, S; AIBA, M et al.Nippon Nōgei Kagakukaishi. 1983, Vol 57, Num 11, pp 1113-1120, issn 0002-1407Article

DIE SCHUBBEIZE ALS BEISPIEL FUER DIE ERZEUGNISBEZOGENE FERTIGUNG. = LE DECAPAGE AVEC POUSSEE INITIALE DE LA BANDE, EXEMPLE DE METHODE DE FABRICATION ADAPTEE AUX PRODUITSHOFINGHOFF H; WALZHOLZ JUNIUS E.1978; STAHL U. ZISEN; DTSCH.; DA. 1978; VOL. 98; NO 5; PP. 191-193; ABS. ANGL. FR.Article

LATEST ADVANCES IN HCL COIL PICKLING.RIPPIN JW; AL MATTIUSSI.1977; IRON STEEL ENGR; U.S.A.; DA. 1977; VOL. 54; NO 12; PP. 61-63Article

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