Effects of Sodium Chloride, Ethanol, Glucose Content and pH on the Growth of Lactic Acid Bacteria Isolated From Salted "Daikon" (Raphanus Sativus).
NIPPON SHOKUHIN KOGYO GAKKAISHI
doi 10.3136/nskkk1962.38.962
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Date
January 1, 1991
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Japanese Society for Food Science and Technology