D. Seth Fornea

Works (1)

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2015 journal article

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

JOURNAL OF FOOD SCIENCE, 80(12), M2827–M2836.

By: I. Perez-Diaz, R. McFeeters, L. Moeller*, S. Johanningsmeier, J. Hayes, D. Fornea, L. Rosenberg n, C. Gilbert* ...

author keywords: sustainable processing; cucumber fermentation; low salt; vegetable preservation; chloride waste reduction
Source: Web Of Science
Added: August 6, 2018