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pro vyhledávání: '"D. S. Fornea"'
Autor:
Roger F. McFeeters, D. Bass, Ilenys M. Pérez-Díaz, N. Custis, D. S. Fornea, C. Gilbert, L. Moeller, J. S. Hayes, L. Rosenberg, Suzanne D. Johanningsmeier, K. Beene
Publikováno v:
Journal of Food Science. 80:M2827-M2836
Development of low salt cucumber fermentation processes present opportunities to reduce the amount of sodium chloride (NaCl) that reaches fresh water streams from industrial activities. The objective of this research was to translate cucumber ferment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1355dcb76d01f5e343f5ea575fcdae93
https://doi.org/10.1111/1750-3841.13107
https://doi.org/10.1111/1750-3841.13107
