المؤلفون: J. L. Collins, J. R. Mount, B. J. Demott, F. A. Draughon, C.B. Ebah

المصدر: Journal of Food Science. 56:685-688

مصطلحات موضوعية: Ingredient, biology, Manufacturing process, Chemistry, Fermentation, Food science, biology.organism_classification, Sensory analysis, Bacteria, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::90e0c151cd8d79c15448485b47628f5f
https://doi.org/10.1111/j.1365-2621.1991.tb05356.x

المؤلفون: J. L. Collins, J. R. Mount, C.B. Ebah, B. J. Demott, F. A. Draughon

المصدر: Journal of Food Science. 56:682-684

مصطلحات موضوعية: Vitamin, Fermentation starter, Sucrose, biology, Chemistry, food and beverages, Proximate, biology.organism_classification, Lactic acid, chemistry.chemical_compound, Dry weight, Fermentation, Food science, Bacteria, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::979d924fc06fb252b0b5e03d60aaaa3a
https://doi.org/10.1111/j.1365-2621.1991.tb05355.x