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- W2553069571 abstract "The evolution of some chemical indices (salt content, pH and ascorbic acid content) during cucumbers pickling was the purpose of this paper. The experience materials used in this work were: cucumbers cornichon, iodized and non-iodized salt and tap water. The samples containing cucumbers in iodized and in non-iodized brine were left to ferment, and at 3-4 days were made determinations of above mentioned indices. During pickling process, non-iodized salt has accumulated in cucumber in quantities greater than iodized salt. At the end of the analyzed period (after 26 days), the initial pH value was reduced both in the iodized and in the non-iodized salt brine. The highest values of ascorbic acid were recorded in the samples where used non-iodized salt. The greatest percentage reduction of ascorbic acid were after 15 days of pickling." @default.
- W2553069571 created "2016-11-30" @default.
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- W2553069571 date "2013-05-15" @default.
- W2553069571 modified "2023-09-28" @default.
- W2553069571 title "THE EVOLUTION OF SOME CHEMICAL PARAMETERS DURING CUCUMBERS PICKLING" @default.
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