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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.

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