Browsing by Author "Suzanne Johanningsmeier, Chair"

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Consumer Acceptability and Flavor Characteristics of Cucumber Pickles Produced Using an Environmentally-friendly Calcium Chloride Fermentation.
(2013-11-05) Wolter, Emily Marie; Suzanne Johanningsmeier, Chair; Edward Foegeding, Member; Renee Moore, Minor
Quality of Cucumbers Fermented in Acidified and Non-Acidified Calcium Chloride Brines for Reduced Environmental Impact of Brining Operations.
(2016-05-05) McMurtrie, Erin Kelly; Suzanne Johanningsmeier, Chair; Edward Foegeding, Member; Frederick Breidt, Member
Texture Retention in Pickles Produced from Commercial Scale Cucumber Fermentation using Calcium Chloride instead of Sodium Chloride.
(2013-10-07) Rosenberg, Lisa B; Suzanne Johanningsmeier, Chair; Van Truong, Member; Christopher Daubert, Member