Author: Huchet V. Thuault D. Bourgeois C.M.
Publisher: Academic Press
ISSN: 0740-0020
Source: Food Microbiology, Vol.14, Iss.3, 1997-06, pp. : 227-230
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
Lactic acid fermented foods and their benefits in Asia
By Lee C.-H.
Food Control, Vol. 8, Iss. 5, 1997-10 ,pp. :
Fermentation of salmon fillets with a variety of lactic acid bacteria
By Morzel M. Fitzgerald G.F. Arendt E.K.
Food Research International, Vol. 30, Iss. 10, 1997-12 ,pp. :
The effect of temperature on the lactic acid fermentation of rye flour
Food Microbiology, Vol. 14, Iss. 3, 1997-06 ,pp. :