Off-campus UMass Amherst users: To download campus access dissertations, please use the following link to log into our proxy server with your UMass Amherst user name and password.
Non-UMass Amherst users: Please talk to your librarian about requesting this dissertation through interlibrary loan.
Dissertations that have an embargo placed on them will not be available to anyone until the embargo expires.
Date of Award
1957
Access Type
Open Access Dissertation
Document type
dissertation
Degree Program
Food Technology
Abstract
Chemical changes that occur during the fermentation process in the manufacture of cucumber pickles are complex and, even at present, little understood. The desirable crispness and firmness of the salt stock and finished pickles are often lost at some stage of the process. Such pickles are classified as spoiled and therefore, an economic loss. It is the purpose of this investigation to study certain factors concerned with the softening of salt stock pickles in an attempt to control softening.
DOI
https://doi.org/10.7275/20659487
Recommended Citation
Lampi, Rauno Andrew, "Studies on Softening in Salt Stock Pickles" (1957). Doctoral Dissertations 1896 - February 2014. 6219.
https://doi.org/10.7275/20659487
https://scholarworks.umass.edu/dissertations_1/6219