![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Muller M.R.A. Wolfrum G. Stolz P. Ehrmann M.A. Vogel R.F.
Publisher: Elsevier
ISSN: 0740-0020
Source: Food Microbiology, Vol.18, Iss.2, 2001-04, pp. : 217-227
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
The effect of temperature on the lactic acid fermentation of rye flour
Food Microbiology, Vol. 14, Iss. 3, 1997-06 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)