Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures.

Gardner, N.J., Savard, T., Obermeier, P., Caldwell, B.C., and Champagne, C.P. (2001). "Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures.", International Journal of Food Microbiology, 64(3), pp. 261-275.