Impact of low salt concentration, salt quality on natural...

Food Microbiology 2003 Vol. 20; Iss. 4

Impact of low salt concentration, salt quality on natural large-scale sauerkraut fermentation

Britta Viander, Maarit Mäki, Airi Palva
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Volume:
20
Year:
2003
Language:
english
Pages:
5
DOI:
10.1016/s0740-0020(02)00150-8
File:
PDF, 170 KB
english, 2003
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