ISSN:
0168-1605
Keywords:
Fermented cabbage
;
KCl
;
Kimchi
;
Lactic acid bacteria
;
NaCl
Source:
Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1016/0168-1605(94)90063-9
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