Preliminary studies on using LAB strains isolated from spontaneous sauerkraut fermentation in combination with mineral salt, herbs and spices in sauerkraut and sauerkraut juice fermentations.
2011
Wiander, Britta. | Korhonen, Hannu J.
AGROVOC Keywords
Bibliographic information
Agricultural and food science
ISSN
1795-1895
Language
English
Note
38 ref.
2012-02-15
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