The Salt and Soluble Solid Content Evaluation of Pickled Cucumbers Based on Inductive Methodology
Crossref DOI link: https://doi.org/10.1007/s11947-014-1439-y
Published Online: 2014-11-25
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jin, Yamei
Yang, Na
Ma, Qian
Wu, Fengfeng
Xu, Xueming
Tong, Qunyi
Text and Data Mining valid from 2014-11-25