Cite
HARVARD Citation
Pérez‐Díaz, I. et al. (2015). Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride. Journal of food science. 80 (12), pp. M2827-M2836. [Online].
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Pérez‐Díaz, I. et al. (2015). Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride. Journal of food science. 80 (12), pp. M2827-M2836. [Online].