文章基本信息

标题：The Usage of Calcium Ion Containing Compounds to Prevent Cucumber Pickles Softening
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作者：Erhan İç ; Filiz Özçelik
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2000
卷号：25
期号：4
出版社：Association of Food Technology, Turkey
摘要：Ca⁺⁺ containing compounds (calcium chloride, calcium acetat etc.) have been used extensively in cucumber pickle production to prevent softening. But there are some different applications about using of their level. Also, effect mechanisms of these compounds haven't been explained clearly. in this paper, knowledge on this matter was tried to summarize and clarify.
关键词：Cucumber pickle; softening; CaCl₂; Egg box