Your search returned 3 results from 160466records.

Sort
Unhighlight Highlight
Select all Clear all
Select titles to:
Results
Consumer acceptability of cucumber pickles produced by fermentation in calcium chloride brine for reduced environmental impact / Emily M. Wilson, Suzanne D. Johanningsmeier and Jason A. Osborne.

by Wilson, Emily M | Johanningsmeier, Suzanne D [co-author.] | Osborne, Jason A [co-author.].

Source: Journal of Food ScienceMaterial type: Article Article; Format: print Availability: No items available.
Add to cart
Chemical constituents of sweetpotato genotypes in relation to textural characteristics of processed french fries / Ai Sato ... [et.al.].

by Sato, Ai | Truong, Van-Den | Johanningsmeier, Suzanne D | Reynolds, Rong | Pecota, Kenneth V | Yencho, G. Craig.

Source: Journal of Food Science.Material type: Article Article; Format: print Availability: No items available.
Add to cart
Effect of brine acidification on fermentation microbiota, chemistry, and texture quality of cucumbers fermented in calcium or sodium chloride brines / Erin K. McMurtrie ... [et al.].

by McMurtrie, Erin K | Johanningsmeier, Suzanne D | Breidt Jr., Fred | Price, Robert E.

Source: Journal of Food ScienceMaterial type: Article Article; Format: print Availability: No items available.
Add to cart
Pages