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Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation
(Int Assoc Food Protection, Des Moines, 2005)
Sauerkraut was produced from shredded cabbage, as is typical in the United States, and from whole head cabbages, which is a traditional process in parts of Eastern Europe. The sauerkraut was inoculated with five strain ...