✦ LIBER ✦
Laboratory and large-scale fermentation of white cabbage into sauerkraut and sauerkraut juice by using starters in combination with mineral salt with a low NaCl content
✍ Scribed by B. Wiander; E-L. Ryhänen
- Book ID
- 105898974
- Publisher
- Springer
- Year
- 2004
- Tongue
- English
- Weight
- 178 KB
- Volume
- 220
- Category
- Article
- ISSN
- 0044-3026
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