Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride
JOURNAL OF FOOD SCIENCE, 80(12), M2827–M2836.
author keywords: sustainable processing; cucumber fermentation; low salt; vegetable preservation; chloride waste reduction
MeSH headings : Calcium; Calcium Chloride; Cucumis sativus / microbiology; Fermentation; Food Handling / methods; Food Industry; Humans; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillus plantarum / growth & development; Salts; Sodium; Sodium Chloride; Wastewater / chemistry
Source: Web Of Science
Added: August 6, 2018
