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Year 2002 Remove constraint 2002: 2002 Subjects flavor Remove constraint flavor: flavor Subjects firmness Remove constraint firmness: firmness
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1. Bag-in-box technology: Pilot system for process-ready, fermented cucumbers

Description:
Includes references
Author:
Fleming, H.P. , Humphries, E.G. , Fasina, O.O. , McFeeters, R.F. , Thompson, R.L. , Breidt, F. Jr.
Subject:
fermented foods , pickled vegetables , cucumbers , washing , blanching , cooling , food processing equipment , fermenters , bags , boxes , brining , acidification , pH , sodium chloride , calcium hydroxide , salt concentration , calcium chloride , acetic acid , starter cultures , lactic acid bacteria , Lactobacillus plantarum , pickling , malolactic fermentation , food preservation , food processing wastes , pickling quality , firmness , flavor , shelf life , storage quality
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2002

2. Instrumental and sensory quality characteristics of 'Gala' apples in response to prestorage heat, controlled atmosphere,and air storage

Description:
Includes references
Author:
Saftner, Robert A. , Abbott, Judith A. , Conway, William S. , Barden, Cynthia L. , Vinyard, Bryan T. , American Society for Horticultural Science.
Subject:
apples , sensory evaluation , food quality , heat treatment , controlled atmosphere storage , food storage , volatile compounds , duration , shelf life , esters , alcohols , aldehydes , ketones , ethers , ethylene production , carbon dioxide , firmness , titratable acidity , flavor , food acceptability , brix
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2002