Potential of Lactic Acid Bacteria to Inhibit Rope Spoilage...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2002 Vol. 35; Iss. 1

Potential of Lactic Acid Bacteria to Inhibit Rope Spoilage in Wheat Sourdough Bread

K Katina, M Sauri, H.-L Alakomi, T Mattila-Sandholm
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
35
Year:
2002
Language:
english
Pages:
46
DOI:
10.1006/fstl.2001.0808
File:
PDF, 145 KB
english, 2002
Conversion to is in progress
Conversion to is failed