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Relation of Temperature to Rate and Type of Fermentation and to Quality of Commercial Sauerkraut


Author:
Parmele, H.B., Fred, E.B., Peterson, W.H., McConkie, J.E., and Vaughn, W.E.
Source:
USDA
Year:
1927
Format:
p. 1021-1038.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43967345