Texture Retention in Pickles Produced from Commercial Scale Cucumber Fermentation using Calcium Chloride instead of Sodium Chloride.

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Title: Texture Retention in Pickles Produced from Commercial Scale Cucumber Fermentation using Calcium Chloride instead of Sodium Chloride.
Author: Rosenberg, Lisa B
Advisors: Suzanne Johanningsmeier, Chair
Van Truong, Member
Christopher Daubert, Member
Date: 2013-10-07
Degree: Master of Science
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/9147


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