EFFECT OF PROTEOLYTIC BACTERIA IN THE NATURAL FERMENTATION OF CORN TO INCREASE ITS NUTRITIVE-VALUE

被引：21

作者：

TONGNUAL, P

NANSON, NJ

FIELDS, ML

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14539.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：100 / &

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