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pH and acidity in lactic-fermenting cereal gruels: Effects on viability of enteropathogenic microorganisms.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
1994 (English)In: World Journal of Microbiology & Biotechnology, Vol. 10, p. 664-669Article in journal (Other academic)
Place, publisher, year, edition, pages
1994. Vol. 10, p. 664-669
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9435OAI: oai:DiVA.org:ri-9435DiVA, id: diva2:967310
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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CiteExportLink to record
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