Key Technologies and Development of Lactic Acid Bacteria Application in Pickled Mustard Tuber Processing

Wu Zufang,Liu Pu,Weng Peifang

Food and Fermentation Industries ›› 2005, Vol. 31 ›› Issue (8) : 73.

PDF(316 KB)
PDF(316 KB)
Food and Fermentation Industries ›› 2005, Vol. 31 ›› Issue (8) : 73.

Key Technologies and Development of Lactic Acid Bacteria Application in Pickled Mustard Tuber Processing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2005, 31(8): 73

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