A TWO-STEP CONTROLLED LACTIC FERMENTATION OF CABBAGE FOR IMPROVED CHEMICAL AND MICROBIOLOGICAL QUALITIES*
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2011.00427.x/fullpdf
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4. Selection of lactic acid bacteria for use in vegetable fermentations;DAESCHEL;Food Microbiol.,1984
5. Vegetable Fermentations
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