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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Published on: September 10, 2016

Use of lactic and propionic acid bacteria in the production of fermented parsley juice

L Laniewska-Moroz1, I Warmińska-Radyko, M Dajnowiec

  • 1Chair of Industrial and Food Microbiology, University of Warmia and Mazury, Plac Cieszyński 1, 10-957 Olsztyn, Poland.

Mededelingen (Rijksuniversiteit Te Gent. Fakulteit Van De Landbouwkundige En Toegepaste Biologische Wetenschappen)
|June 16, 2005
PubMed

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