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Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored with Calcium Chloride

✍ Scribed by H.P. FLEMING; R.F. McFEETERS; R.L. THOMPSON

Book ID: 108812018
Publisher: Institute of Food Technologists
Year: 1987
Tongue: English
Weight: 617 KB
Volume: 52
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1987.tb06695.x

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