2015 journal article

Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride

Journal of Food Science, 80(12), M2827–2836.

By: I. Perez-Diaz, R. McFeeters, L. Moeller, S. Johanningsmeier, J. Hayes, D. Fornea, L. Rosenberg, C. Gilbert ...

Source: NC State University Libraries
Added: August 6, 2018