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Studies of Commercial Sauerkraut with Special Reference to Changes in the Bacterial Flora During Fermentation at Low Temperatures


Author:
Priem, Lillian A., Peterson, W.H., and Fred, E. B
Source:
USDA
Year:
1927
Format:
p. 79-95.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43967376