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This book analyzes the production, microbial communities, and safety of Chinese fermented vegetables. It pioneers new theories and breakthroughs in lactic acid bacteria use, serving as a vital reference for researchers and industry.
This book analyzes the production, microbial communities, and safety of Chinese fermented vegetables. It pioneers new theories and breakthroughs in lactic acid bacteria use, serving as a vital reference for researchers and industry.
View more
This product has multiple variants. The options may be chosen on the product page