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  • 标题:The Usage of Calcium Ion Containing Compounds to Prevent Cucumber Pickles Softening
  • 本地全文:下载
  • 作者:Erhan İç ; Filiz Özçelik
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2000
  • 卷号:25
  • 期号:4
  • 出版社:Association of Food Technology, Turkey
  • 摘要:Ca++ containing compounds (calcium chloride, calcium acetat etc.) have been used extensively in cucumber pickle production to prevent softening. But there are some different applications about using of their level. Also, effect mechanisms of these compounds haven't been explained clearly. in this paper, knowledge on this matter was tried to summarize and clarify.
  • 关键词:Cucumber pickle; softening; CaCl2; Egg box
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