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Pickling: Lactic Acid Bacteria, Antimicrobial, Marination, Leuconostoc Mesenteroides, Taste, Lactobacillus Plantarum, Corned Beef, Chinese Pickles

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Pickling: Lactic Acid Bacteria, Antimicrobial, Marination, Leuconostoc Mesenteroides, Taste, Lactobacillus Plantarum, Corned Beef, Chinese Pickles

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    Available in PDF Format | Pickling: Lactic Acid Bacteria, Antimicrobial, Marination, Leuconostoc Mesenteroides, Taste, Lactobacillus Plantarum, Corned Beef, Chinese Pickles.pdf | Unknown
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High Quality Content by WIKIPEDIA articles! Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia edible oils are used as the pickling medium instead of vinegar.  
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  • PDF | 92 pages
  • Unknown
  • Betascript Publishing
  • Unknown
  • 3
  • Nonfiction
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