Selective Proliferation of Lactic Acid Bacteria and Accumulation of Lactic Acid during Open Fermentation of Kitchen Refuse with Intermittent pH Adjustment.
- 1 January 2000
- journal article
- Published by Japanese Society for Food Science and Technology in Food Science and Technology Research
- Vol. 6 (2) , 140-145
- https://doi.org/10.3136/fstr.6.140
Abstract
Japan's largest platform for academic e-journals: J-STAGE is a full text database for reviewed academic papers published by Japanese societiesKeywords
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