✦ LIBER ✦
Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin-Producing Strain, Leuconostoc citreum GJ7 as a Starter
✍ Scribed by Ji Yoon Chang; Hae Choon Chang
- Book ID
- 111406239
- Publisher
- Institute of Food Technologists
- Year
- 2010
- Tongue
- English
- Weight
- 376 KB
- Volume
- 75
- Category
- Article
- ISSN
- 0022-1147
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