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2019 journal article
Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl
FOOD MICROBIOLOGY, 77, 10–20.
By: I. Perez-Diaz, J. Hayes, E. Medina, A. Webber, N. Butz, A. Dickey, Z. Lu, M. Azcarate-Peril