Pickled Cucumbers
Pure culture fermentation process for pickled cucumbers
Changes in Pectic Substances of Korean Pickled Cucumbers with Different Preparation Methods
Effects of lactic acid bacteria inoculated fermentation on pickled cucumbers
Effect of Heat Treatment on Some Qualities of Korean Pickled Cucumbers during Fermentation
Changes in Physicochemical and Sensory Qualities of Korean Pickled Cucumbers during Fermentation
Effects of salts and preheating temperature of brine on the texture of pickled cucumbers.
Changes of Physicochemical and Sensory Characteristics of Oiji(Korean Pickled Cucumbers) Prepared with Different Salts
Stability of monosodium glutamate in green table olives and pickled cucumbers as a function of packing conditions and storage time
Determination of Benzoate Level in Canned Pickles and Pickled Cucumbers in Food Producing Factories in Markazi Province and those th...
