Production Processes Assessment for (Cucumber pickles in brine)
| dc.contributor.advisor | MUDALLAL, SAMER | |
| dc.contributor.author | Rashed, Donia | |
| dc.date.accessioned | 2018-05-09T06:18:25Z | |
| dc.date.available | 2018-05-09T06:18:25Z | |
| dc.date.issued | 2018-05-09 | |
| dc.description.abstract | Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar,it’s one of the oldest known methods of preserving foods .The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product. | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.11888/13439 | |
| dc.language.iso | en | en_US |
| dc.subject | Pickling,Food health ,Brine. | en_US |
| dc.title | Production Processes Assessment for (Cucumber pickles in brine) | en_US |
| dc.type | Graduation Project | en_US |
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