Effect of some organic acids, yoghurt, starter culture and bud sizes on the chemical properties of pickled caper buds

By: Derya ArslanMaterial type: TextTextPublication details: January - February 2007Description: 66 In: Journal of Food Science and Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
44;1 Available JA08576

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