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 MContributor(s): Johanningsmeier, Suzanne D [co-author.] | Osborne, Jason A [co-author.]Call Number: ARTICLE (Eng) Material type: ArticleArticleSubject(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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