For citations:
Posokina N.E., Lyalina O.Yu., Shishlova E.S., Zakharova A.I. THE USE OF LACTIC ACID BACTERIA IN THE PROCESS OF DIRECTED FERMENTATION OF A WHITE CABBAGE. Vegetable crops of Russia. 2018;(4):81-85. (In Russ.) https://doi.org/10.18619/2072-9146-2018-4-81-85