Effects of salts and preheating temperature of brine on the texture of pickled cucumbers

The effects of salt type and preheating temperature on the texture and quality of pickled cucumber were studied. Four types of salt were used: bay salt, purified salt, and 2 prepared salts, 1 containing the same amount of Ca(2+) and Mg(2+) as those of bay salt, and the other containing a 3-fold high...

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