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Pectic substances and firmness of cucumber pickles as influenced by CaCl2, NaCl and brine storage


Pectic substances and firmness of cucumber pickles as influenced by CaCl2, NaCl and brine storage



Journal of food biochemistry 9(3): 211-229



ISSN/ISBN: 0145-8884

DOI: 10.1111/j.1745-4514.1985.tb00350.x


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(PDF emailed within 0-6 h: $19.90)

Accession: 016620036

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Related references

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