✦ LIBER ✦

Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage

✍ Scribed by Suzanne D. Johanningsmeier; Wendy Franco; Ilenys Perez-Diaz; Roger F. McFeeters

No coin nor oath required. For personal study only.

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