Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage (Q44865017)
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scientific article published in July 2012
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage |
scientific article published in July 2012 |
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Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage (English)
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Suzanne D Johanningsmeier
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Wendy Franco
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Ilenys Perez-Diaz
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Roger F McFeeters
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1 July 2012
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