Flavours from lactic acid bacteria

Rangamannar, Chetty P. V. (1994) Flavours from lactic acid bacteria. Masters thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Masters)
Uncontrolled Keywords:	lactic acid bacteria, fermented food, wines, beer, meat, dairy, flavour compounds
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Somashekar K S
Date Deposited:	21 Mar 2024 08:18
Last Modified:	21 Mar 2024 08:18
URI:	http://ir.cftri.res.in/id/eprint/17104

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