Lactic acid fermentation of fruits and vegetables
Kaydedildi:
| Materyal Türü: | Sách |
|---|---|
| Dil: | Undetermined |
| Baskı/Yayın Bilgisi: |
CRC Press
2017
|
| Konular: | |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|
| Thư viện lưu trữ: | Trung tâm Thư viện - Trường Đại học Công nghiệp TP. Hồ Chí Minh |
|---|
Benzer Materyaller
-
Applications of biotechnology to traditional fermented foods :
Baskı/Yayın Bilgisi: (1992) -
Amino acid fermentation
Baskı/Yayın Bilgisi: (2017) - In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria /
- Nutrient leaching and end product accumulation in plastic composite supports for l-(+)-lactic acid biofilm fermentation /
-
Conditions that promote production of lactic acid byZymomonas mobilis in batch and continuous culture /
Yazar:: Lawford, Hugh G.