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Mango pickle

Mango pickle. Region and substrate as published. No source consulted here states its fermentation parameters.

Parameters

None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Mango pickle. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.

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Why this is here

The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation.

English Wikipedia, Mango pickle, CC BY-SA 4.0.

Fields on this page come from Wikipedia. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.

Name, region and substrate partly from English Wikipedia (CC BY-SA 4.0) and Wikidata (CC0). Neither supplies a number on this site.