Consumer Acceptability and Flavor Characteristics of Cucumber Pickles Produced Using an Environmentally-friendly Calcium Chloride Fermentation.

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Title: Consumer Acceptability and Flavor Characteristics of Cucumber Pickles Produced Using an Environmentally-friendly Calcium Chloride Fermentation.
Author: Wolter, Emily Marie
Advisors: Suzanne Johanningsmeier, Chair
Edward Foegeding, Member
Renee Moore, Minor
Date: 2013-11-05
Degree: Master of Science
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/9054


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