Assuring Microbial and Textural Stability of Fermented Cucumbers by pH Adjustment and Sodium Benzoate Addition
- 1 July 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (4) , 832-836
- https://doi.org/10.1111/j.1365-2621.1996.tb12213.x
Abstract
No abstract availableKeywords
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