Characterization of spoilage yeasts isolated from fermented vegetables and Inhibition by lactic, acetic and propionic acids.
Citation
Savard, T., Beaulieu, C., Gardner, N.J., et Champagne, C.P. (2002). « Characterization of spoilage yeasts isolated from fermented vegetables and Inhibition by lactic, acetic and propionic acids. », Food Microbiology, 19(4), p. 363-373.
Date de publication
2002-12-31