Chemical, Microbiological and Sensory Properties of Acur (Cucumis Melo Var. Flexuosus) Pickles Produced Using Salt and Vinegar at Different Concentrations | Zendy

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Chemical, Microbiological and Sensory Properties of Acur (Cucumis Melo Var. Flexuosus) Pickles Produced Using Salt and Vinegar at Different Concentrations

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