Effect of sodium reduction on fermentation and quality of sauerkraut

J.C.M. Wolkers-Rooijackers, S.M. Thomas, G. Beldman, M.J.R. Nout

Research output: Chapter in Book/Report/Conference proceedingAbstractAcademic

Original languageEnglish
Title of host publicationSymposium Section Food Microbiology of the KNVM, Microbiological research of foods: 'own work' and 'heterogeneity in food safety'
Place of PublicationWageningen
PublisherSection Food Microbiology of the KNVM
Pages17
Publication statusPublished - 2012
EventSymposium Section Food Microbiology of the KNVM, Microbiological research of foods: 'own work' and 'heterogeneity in food safety' -
Duration: 19 Jun 2012 → …

Conference

ConferenceSymposium Section Food Microbiology of the KNVM, Microbiological research of foods: 'own work' and 'heterogeneity in food safety'
Period19/06/12 → …

Cite this