Technological Studies On Some Pickled Foods

The Objectives Of The PresentStudy Can Be Outlined as Follows: Investigation Of TheInfluence Of Using Starter Culture For Cucumber Carrots And limes On The Chemical Physical and Microbiological Characteristics Of The Pickles During Fermentation process And Subsequent Storage .Studying The Effect Of Addying Calcium Chloride As Firming Agent On The Texture Property Of The Cucumber Pickles.