Zobrazeno 1 - 1
of 1
pro vyhledávání: '"biotechnological transformation"'
Publikováno v:
Овощи России, Vol 0, Iss 2, Pp 76-79 (2018)
The article reflects the possibility of using the transformation of raw materials of vegetable type when using lactic acid organisms by the process of fermentation. The authors point out that such terms as salted, soaked and sauerkraut fruits and veg
Externí odkaz:
https://doaj.org/article/42911d97617f4531ac230245362b99c8
