Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations
Article first published online: 29 MAY 2007
Journal of Food Science
Volume 72, Issue 5, pages M166–M172, June/July 2007
How to Cite
Johanningsmeier, S., McFeeters, R. F., Fleming, H. P. and Thompson, R. L. (2007), Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations. Journal of Food Science, 72: M166–M172. doi: 10.1111/j.1750-3841.2007.00372.x
- Issue published online: 29 MAY 2007
- Article first published online: 29 MAY 2007
- MS20060677 Submitted 12/8/2006, Accepted 3/30/2007
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