2015 journal article

Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride

Journal of Food Science, 80(12), M2827–2836.

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

Source: NC State University Libraries
Added: August 6, 2018

2007 journal article

Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C

Journal of Food Protection, 70(11), 2638–2641.

By: F. Breidt, J. Hayes & R. McFeeters

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines

Journal of Food Protection, 68(2), 305–310.

By: F. Breidt, J. Hayes, J. Osborne & R. McFeeters

Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products

Journal of Food Protection, 67(1), 18-.

By: F. Breidt, J. Hayes & R. McFeeters

Source: NC State University Libraries
Added: August 6, 2018