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The potential of lactic acid bacteria for the production of safe and wholesome food

Zeitschrift für Lebensmittel-Untersuchung und -Forschung
DOI: 10.1007/BF01192595
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Hammes, W. P., & Tichaczek, P. S. (1994, March). The potential of lactic acid bacteria for the production of safe and wholesome food. Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung. Springer-Verlag. https://doi.org/10.1007/BF01192595

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