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- [1] EFFECT OF CUCUMBER HOLDING TIME AND TEMPERATURE ON THE QUALITY OF PASTEURIZED FRESH WHOLE PICKLESFOOD TECHNOLOGY, 1957, 11 (04) : 216 - 218COOK, JAPFLUG, IJRIES, SK
- [2] QUALITY OF FRESH WHOLE DILL PICKLES AS AFFECTED BY STORAGE TEMPERATURE AND TIME PROCESS TIME AND CUCUMBER VARIETYFOOD TECHNOLOGY, 1965, 19 (03) : 416 - &FELLERS, PJPFLUG, IJ
- [3] PASTEURIZED FRESH WHOLE PICKLES .1. PASTEURIZATION STUDIESFOOD TECHNOLOGY, 1951, 5 (12) : 21 - 21ESSELEN, WBANDERSON, EERUDER, LFPFLUG, IJ
- [4] PASTEURIZED FRESH WHOLE PICKLES .1. PASTEURIZATION STUDIESFOOD TECHNOLOGY, 1951, 5 (07) : 279 - 284ESSELEN, WBANDERSON, EERUDER, LFPFLUG, IJ
- [5] PASTEURIZED FRESH WHOLE PICKLES .2. THERMAL RESISTANCE OF MICROORGANISMS AND PEROXIDASEFOOD TECHNOLOGY, 1951, 5 (12) : 21 - 21ANDERSON, EERUDER, LFESSELEN, WBNEBESKY, EALABBEE, M
- [6] PASTEURIZED FRESH WHOLE PICKLES .2. THERMAL RESISTANCE OF MICROORGANISMS AND PEROXIDASEFOOD TECHNOLOGY, 1951, 5 (09) : 364 - 368ANDERSON, EERUDER, LFESSELEN, WBNEBESKY, EALABBEE, M
- [7] INFLUENCE OF GROWING ENVIRONMENT AND STORAGE DURATION ON QUALITY OF FRESH-PACK CUCUMBER PICKLESJOURNAL OF TEXTURE STUDIES, 1981, 12 (04) : 507 - 520DAVIS, DWACHAHBOUN, MSHEHATA, MABREENE, WM
- [8] Balancing macromineral composition of fresh-pack cucumber pickles to improve nutritional quality and maintain flavorJOURNAL OF FOOD QUALITY, 1997, 20 (01) : 81 - 89McFeeters, RFFleming, HP
- [9] THE EFFECT OF LENGTH OF LAY, HOLDING TEMPERATURE, HOLDING TIME AND FORCED MOLTING ON EGG QUALITYPOULTRY SCIENCE, 1960, 39 (05) : 1297 - 1297SNYDER, ESORR, HL
- [10] EFFECT OF STORAGE TEMPERATURE ON QUALITY OF PASTEURIZED MILKACTA CIENTIFICA VENEZOLANA, 1972, 23 : 90 - &CASA, JRODRIGUE.MYILALYS, SGONZALEZ, H