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Consumer acceptability of cucumber pickles produced by fermentation in calcium chloride brine for reduced environmental impact /
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Consumer acceptability of cucumber pickles produced by fermentation in calcium chloride brine for reduced environmental impact /
Emily M. Wilson, Suzanne D. Johanningsmeier and Jason A. Osborne.
By:
Wilson, Emily M
Contributor(s):
Johanningsmeier, Suzanne D
[co-author.]
|
Osborne, Jason A
[co-author.]
Call Number:
ARTICLE (Eng)
Material type:
Article
Subject(s):
Calcium chloride taste
|
Sodium-free fermentation
|
Detection threshold
|
Sustainability
|
Veg-etable preservation
In:
Journal of Food Science
80 (6) 2015 : S1360-S1376
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YS2016 M01
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