UA Divsion of Agriculture

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PICKLED VEGETABLES PROGRAM

Buescher, R.H. and R.W. Buescher. 2001. Production and stability of (E,Z)-2, 6-Nonadienal, the major flavor volatile of cucumbers. J. Food Sci. 66(2):357-361.

Buescher, R.W., and C. Hamilton. 2000. Protection of pickle quality by CaNa2EDTA. J. Food Quality. 23:429.

Buescher, R.W., and C. Hamilton. 2001. Adsorption of polygalacturonase from recycled cucumber pickle brine by Pure-Flo B80 clay. J. Food Biochem. 26:153.

Hettiarachchy, N.S., M. Yildirim and R.Buescher. 1998. Composition and functional properties of an unusual proteinaceous fibrous material from cucumber fermentation. J. Agric. Food Chem. 46(3):825-828.

Yildrim, M. and N.S. Hettiarachchy. 1998. Properties of cast films from pickle fermentation brine protein. J. Agric. Food Chem. 46(12):4969-4972.






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