## Abstract The controlled fermentation should satisfy the sensuous requirements of the consumer, but also enriches the products with substances which are unavoidable for man. Therefore at lactic acid fermentation it is necessary to watch products content especially of lactic, acetic, as well as ot
✦ LIBER ✦
Capillary isotachophoresis of organic acids produced by selected microorganisms during lactic acid fermentation
✍ Scribed by J. Karovičová; J. Polonský; M. Drdák; P. Šimko; V. Vollek
- Book ID
- 118328669
- Publisher
- Elsevier Science
- Year
- 1993
- Tongue
- English
- Weight
- 539 KB
- Volume
- 638
- Category
- Article
- ISSN
- 1873-3778
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