Preference for Commercially Processed Dill Pickles in Relation to Sodium Chloride, Acid, and Texture
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, page 641, March 1983
How to Cite
JAMES, C. and BUESCHER, R. (1983), Preference for Commercially Processed Dill Pickles in Relation to Sodium Chloride, Acid, and Texture. Journal of Food Science, 48: 641. doi: 10.1111/j.1365-2621.1983.tb10808.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 12/8/82; accepted 1/7/83.
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