Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Plant derived tissue containing other than potato
Inventor
active
Altered brining properties of produce by a method of pre-brining
Controlled bulk vegetable fermentation
Lactic acid bacteria which do not decarboxylate malic acid and f
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Profile ID: LFUS-PAI-P-649921