Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Characteristics of the bacterial flora isolated during spontaneous lactic acid-fermentation of carrots and red beets.
1984 (English)In: Lebensmittel-Wissenschaft und Technologie, Vol. 17, no 5, 282-286 p.Article in journal (Refereed)
Place, publisher, year, edition, pages
1984. Vol. 17, no 5, 282-286 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9138OAI: oai:DiVA.org:ri-9138DiVA: diva2:967012
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

Open Access in DiVA

No full text

Food Science

Search outside of DiVA

GoogleGoogle Scholar

Total: 25 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.27.0