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The influence of LBG addition to carrageenan on the mechanical stability of the gel and the fermentative activity of immobilized propionic acid bacteria

✍ Scribed by K. Czaczyk; A. Olejnik; K. Trojanowska


Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
633 KB
Volume
19
Category
Article
ISSN
0138-4988

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