Assuring microbial and textural stability of fermented cucumbers by pH and sodium benzoate addition
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 4 (1996), p. 832-836 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00979cab#a22003494c#4500 | ||
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| 041 | 0 | # | |a eng |b eng |
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| 100 | 1 | # | |a Fleming, H. P. |
| 245 | 1 | 0 | |a Assuring microbial and textural stability of fermented cucumbers by pH and sodium benzoate addition |
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| 653 | # | # | |a Benzoato |
| 773 | 0 | # | |t Journal of Food Science |g v. 61, no. 4 (1996), p. 832-836 |
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