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The potential of lactic acid bacteria for the production of safe and wholesome food

Das Potential der Milchsäurebakterien bei der Produktion von hygienisch sicheren und gesundheitsfördernden Lebensmitteln

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  1. Institut für Lebensmitteltechnologie, Universität Hohenheim, Garbenstrasse 25, D-70599, Stuttgart, Germany

    Walter P. Hammes & Petra S. Tichaczek

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  1. Walter P. Hammes
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Hammes, W.P., Tichaczek, P.S. The potential of lactic acid bacteria for the production of safe and wholesome food. Z Lebensm Unters Forch 198, 193–201 (1994). https://doi.org/10.1007/BF01192595

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