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Lipid Alterations During the Fermentation of Vegetables by the Lactic Acid Bacteria

✍ Scribed by M. L. VOKBECK; M. N. ALBURY; L. R. MATTICK; F. A. LEE; C. S. PEDERSON

Book ID: 108796895
Publisher: Institute of Food Technologists
Year: 1963
Tongue: English
Weight: 683 KB
Volume: 28
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1963.tb00233.x

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