EFFECT OF LACTOBACILLUS-FERMENTUM, BACILLUS-SUBTILIS, BACILLUS-CEREUS AND PSEUDOMONAS-MALTOPHILIA SINGLY AND IN COMBINATION ON THE RELATIVE NUTRITIVE-VALUE OF FERMENTED CORN MEAL

被引：9

作者：

NANSON, NJ

FIELDS, ML

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb07670.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1294 / 1295

页数：2

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[10] EFFECT OF PROTEOLYTIC BACTERIA IN THE NATURAL FERMENTATION OF CORN TO INCREASE ITS NUTRITIVE-VALUE [J].

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