Lactic acid bacteria as functional starter cultures for the food fermentation industry

Author: Leroy F.   De Vuyst L.  

Publisher: Elsevier

ISSN: 0924-2244

Source: Trends in Food Science and Technology, Vol.15, Iss.2, 2004-02, pp. : 67-78

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content