Spoilage and Pathogenic Bacteria Associated with Spoilage Process of Sichuan Pickle during the Spontaneous Fermentation

Title
Spoilage and Pathogenic Bacteria Associated with Spoilage Process of Sichuan Pickle during the Spontaneous Fermentation
Authors
Keywords
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Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 20, Issue 4, Pages 899-904
Publisher
Japanese Society for Food Science and Technology
Online
2014-09-20
DOI
10.3136/fstr.20.899

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