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- Description:
- Includes references
- Author:
- Breidt, Frederick Jr. , McFeeters, Roger F. , Diaz-Muniz, Ilenys
- Subject:
- fermented foods , vegetables , lactic fermentation , lactic acid bacteria , brining , salting , food research , pickled vegetables , pickling , sodium chloride , acetic acid , starter cultures , competitive exclusion , food safety , calcium chloride , sensory evaluation , texture , food quality , firmness , pH , cucumbers
- Collection:
- Journal Articles, USDA Authors, Peer-Reviewed
- Year:
- 2007
- Description:
- Includes references
- Author:
- Breidt, Frederick Jr. , Caldwell, Jane M.
- Subject:
- fermentation industry , plate count , cucumbers , dill , fermented foods , fermentation , brining , Escherichia coli O157:H7 , food pathogens , acid tolerance , acidification , pickles , pickled vegetables , food contamination , vegetable juices , Lactobacillus plantarum , Leuconostoc mesenteroides , lactic acid bacteria , temperature , heat tolerance , competitive exclusion , food safety
- Collection:
- Journal Articles, USDA Authors, Peer-Reviewed
- Year:
- 2011
