USING LACTIC-ACID BACTERIA TO IMPROVE THE SAFETY OF MINIMALLY PROCESSED FRUITS AND VEGETABLES

Authors
BREIDT F FLEMING HP
Citation
F. Breidt et Hp. Fleming, USING LACTIC-ACID BACTERIA TO IMPROVE THE SAFETY OF MINIMALLY PROCESSED FRUITS AND VEGETABLES, Food technology, 51(9), 1997, pp. 44
Citations number
40
Categorie Soggetti
Food Science & Tenology
Journal title
Food technology → ACNP
ISSN journal
00156639
Volume
51
Issue
9
Year of publication
1997
Database
ISI
SICI code
0015-6639(1997)51:9<44:ULBTIT>2.0.ZU;2-F