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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » Research » Research Project #448647
Research Project: Factors Influencing the Quality and Marketability of Fresh and Pickled Vegetables

Location: Food Science and Market Quality and Handling Research Unit

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Methods for maintaining and using lactic acid bacteria starter cultures for commercial cucumber fermentation brined with reduced salt Reprint Icon - (Peer Reviewed Journal)
Perez Diaz, I.M., Santos, A., Page, C.A., Santos, F., Arroyo-Lopez, F. 2026. Methods for maintaining and using lactic acid bacteria starter cultures for commercial cucumber fermentation brined with reduced salt. Journal of Food Science. 91. https://doi.org/10.1111/1750-3841.71363.