DEVELOPMENT OF PINK COLOR IN SAUERKRAUT ¹

Abstract

Journal of Food ScienceVolume 3, Issue 6 p. 583-588 DEVELOPMENT OF PINK COLOR IN SAUERKRAUT1 CARL S. PEDERSON, CARL S. PEDERSON Department of Bacteriology, New York State Agricultural Experiment Station, Geneva, New YorkSearch for more papers by this authorC. D. KELLY, C. D. KELLY Department of Bacteriology, New York State Agricultural Experiment Station, Geneva, New YorkSearch for more papers by this author CARL S. PEDERSON, CARL S. PEDERSON Department of Bacteriology, New York State Agricultural Experiment Station, Geneva, New YorkSearch for more papers by this authorC. D. KELLY, C. D. KELLY Department of Bacteriology, New York State Agricultural Experiment Station, Geneva, New YorkSearch for more papers by this author First published: November 1938 https://doi.org/10.1111/j.1365-2621.1938.tb17094.xCitations: 15 1 Approved by the Director of the New York State Agricultural Experiment Station for publication as Journal Paper No. 252, February 4, 1938. The authors are greatly indebted to the Empire State Kraut & Pickling Co., the Seneca Kraut & Pickling Co., L. C. Forman & Sons, Mclvor Kraut Co., Castle Kraut Co., Canandaigua Kraut Co., and Bloch & Guggenheimer Co. for their coöperation which made this investigation possible. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume3, Issue6November 1938Pages 583-588 RelatedInformation