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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.
Recommended Citation
Lampi, Rauno Andrew, "Studies on Softening in Salt Stock Pickles" (1957). Doctoral Dissertations 1896 - February 2014. 6219.
https://scholarworks.umass.edu/dissertations_1/6219