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

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作者：
Arslan, Derya [1 ]
Özcan, Mehmet Musa [1 ]
机构：
[1] Selcuk University, Faculty of Agriculture, Department of Food Engineering, 42031, Kampus, Konya, Turkey
来源：
Journal of Food Science and Technology | 2007年 / 44卷 / 01期
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页码：66 / 69
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