Author: Park S.Y. Gibbs B.F. Lee B.H.
Publisher: Elsevier
ISSN: 0963-9969
Source: Food Research International, Vol.28, Iss.1, 1995-01, pp. : 43-49
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
Food Chemistry, Vol. 67, Iss. 4, 1999-12 ,pp. :
The physicochemical surface characteristics of Lactobacillus casei
Food Microbiology, Vol. 17, Iss. 3, 2000-06 ,pp. :