Production of Low Salt Takana Pickles by Using Isolated Lactic Acid Bacteria

Autor:	Masako Sakai, Shigeru Morimura
Rok vydání:	2015
Předmět:	chemistry.chemical_compound chemistry biology Low salt Food science biology.organism_classification Bacteria Lactic acid
Zdroj:	JOURNAL OF THE BREWING SOCIETY OF JAPAN. 110:212-217
ISSN:	2186-4012 0914-7314
DOI:	10.6013/jbrewsocjapan.110.212
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::57f5cf5ff4afb2b0320ab2337eb833f5 https://doi.org/10.6013/jbrewsocjapan.110.212 Zobrazit plný text záznamu