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Lactic acid fermentation in vegetable juices supplemented with different content of brewer’s yeast autolysate / Mlečno-kisela fermentacija sokova povrća obogaćenih različitim sadržajem autolizata pivskog kvasca
(Faculty of Technology, Novi Sad, 2005)
The work is concerned with the conditions for lactic acid fermentation in a mixture of beetroot (Beta vulgaris L) juice and carrot (Daucus carota L) juice and different content of brewer’s yeast autolysate with Lactobacillus ...