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Publications by Wojciech Radzki

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Comprehensive Reviews in Food Science and Food Safety

English

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Fatty Acid Compositions and Ergosterol Contents of Edible Mushrooms.

NIPPON SHOKUHIN KOGYO GAKKAISHI

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Studies on Lactic Acid Fermentation

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Edible Mushrooms of Tanzania

Infectious Diseases

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Common Edible Mushrooms.

American Midland Naturalist

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Fermentation of Scallop Paste With Lactic Acid Bacteria.

Nippon Shokuhin Kagaku Kogaku Kaishi

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The Fermentation of Lactic Acid by a Gram-Negative Coccus

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Fermentation of Milk Using Folate-Producing Lactic Acid Bacteria to Increase Natural Folate Content: A Review

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Mineral Composition of Four Edible Mushrooms

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Enhancement of Batch Production in Lactic Acid Fermentation Process.

Kagaku Kogaku Ronbunshu

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