Objective
<p>To determine whether the application of a brief blanching step (e.g. 176?C, 15 sec) will improve the safety of non-pasteurized pickled vegetable products (including refrigerated pickles) without having adverse impact on the texture and quality during the shelf life of the product.</p>
Investigators
Johanningsmeier, Suzanne; Breidt, Frederick
Institution
USDA - Agricultural Research Service
Start date
2017
End date
2018
Funding Source
Project number
6070-41420-008-02T
Accession number
431366