Microfloral and Chemical Changes of Salted Pickles (Suguki) during Its Manufacturing Process

  • OGIHARA H
  • KAWARAI T
  • FURUKAWA S
  • et al.
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OGIHARA, H., KAWARAI, T., FURUKAWA, S., MIYAO, S., & YAMASAKI, M. (2009). Microfloral and Chemical Changes of Salted Pickles (Suguki) during Its Manufacturing Process. Japanese Journal of Food Microbiology, 26(2), 98–106. https://doi.org/10.5803/jsfm.26.98

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