Abstract
As in the previous edition of this book, the interpretation of ‘pickles and sauces’ has been largely confined to British-style fruit/vegetable products preserved wholly or primarily by the presence of acetic acid.
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Further Reading
Anderson, K.G. (1981) The Technology for Clear Pickles. IFST Mastership in Food Control Dissertation, Serial No. 34.
Binstead, R., Devey, J.D. and Dakin, J.e. (1971) Pickle and Sauce Making, 3rd edn., Food Trade Press, Orpington.
Comité des Industries des Mayonnaise et Sauces Condimentaires de la Communauté Economique Européenne, Technical Committee (1975) Code for the Production of Microbiologically Safe and Stable Emulsified and Non-emulsified Sauces Containing Acetic Acid..
Dakin, J.C. (1957) Microbiological keeping quality of pickles and sauces. BFMIRA Research Reports,79
Garibaldi, J.A. (1968) Acetic acid as a means ofiowering the heat resistance of Salmonella in yolk products. Food Technol., 22, 1031.
Harrison, L.J. and Cunningham, F.E. (1985) Factors influencing the quality of mayonnaise: a review. J. Food Quality,8(1),1–20.
Ingram, M. and Kitchell, A.G. (1967) Salt as a preservative for foods. J. Food Technol., 2, 1.
Rauch, G.H. (1950) Jam Manufacture. Leonard Hill [Blackie], London.
Shapton, D.A., Lovelock, D.W. and Laurita-Longo, R. (1971) The evaluation of sterilization and pasteurization processes from temperature measurements in degrees Celsius. J. Appl. Bacteriol., 34, 491.
Sofos, et al. (1986) Mode of action of sorbic acid on bacteriol cells and spores. Int. J. Food. Microbiol., 3(1), 1–17.
Stumbo, C.R. (1973) Thermobacteriology of Food Processing, 2nd edn, Academic Press, London.
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© 1993 Springer Science+Business Media New York
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Broomfield, R. (1993). Acid, Salt and Sugar Preserves. In: Ranken, M.D., Kill, R.C. (eds) Food Industries Manual. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2099-3_7
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DOI: https://doi.org/10.1007/978-1-4615-2099-3_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5873-2
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