The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)

  • Biljana R. Cvetković, Lato L. Pezo, Tatjana Tasić, Ljubiša Šarić, Žarko Kevrešan, Jasna Mastilović
  • Food Chemistry, February 2015, Elsevier
  • DOI: 10.1016/j.foodchem.2014.07.068

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http://dx.doi.org/10.1016/j.foodchem.2014.07.068

The following have contributed to this page: Dr Lato L Pezo