Diversity of lactic acid bacteria in fermented brines used to make stinky tofu

✍ Scribed by Shiou-Huei Chao; Yasuaki Tomii; Koichi Watanabe; Ying-Chieh Tsai

• Book ID: 113646199
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 461 KB
• Volume: 123
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2007.12.010