Test for Susceptibility of Fermented Vegetables to Secondary Fermentation
- 1 May 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (3) , 982-983
- https://doi.org/10.1111/j.1365-2621.1983.tb14945.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Storage Stability of Vegetables Fermented with pH ControlJournal of Food Science, 1983
- 319. The formation of carbon dioxide by lactic acid bacteria andBacillus licheniformisand a cultural method of detecting the processJournal of Dairy Research, 1945