Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage

✍ Scribed by Hasan Tanguler; Huseyin Erten

• Book ID: 116727138
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 266 KB
• Volume: 46
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2011.10.026