Microbiology of fermented fish products : Significance of garlic and lactic acid bacteria with fructan hydrolase activity

Christine Paludan-Müller

Research output: Book/ReportPh.D. thesis

Cite this

Paludan-Müller, C. (2002). Microbiology of fermented fish products : Significance of garlic and lactic acid bacteria with fructan hydrolase activity. Danish Institute for Fisheries Research, Department of Seafood Research. Royal Veterinary and Agricultural University, Department of Dairy and Food Science.