Preference for Commercially Processed Dill Pickles in Relation to Sodium Chloride, Acid, and Texture

✍ Scribed by C. JAMES; R. BUESCHER

• Book ID: 108806160
• Publisher: Institute of Food Technologists
• Year: 1983
• Tongue: English
• Weight: 131 KB
• Volume: 48
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1983.tb10808.x