Processing and quality analysis of pickled Chinese cabbage fermented with low temperature tolerant lactic acid bacteria

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (4) : 109.

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PDF(791 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (4) : 109.

Processing and quality analysis of pickled Chinese cabbage fermented with low temperature tolerant lactic acid bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(4): 109

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