Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations
Version of Record 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 online: 29 MAY 2007
- Version of Record online: 29 MAY 2007
- MS20060677 Submitted 12/8/2006, Accepted 3/30/2007
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