5255 ⎘
Leuconostoc
Sub-classes:Health functional food product prepared by fermenting a dough containing whey
#2Fermented milk soft cheese product and process of making same
#3LACTIC ACID BACTERIAL FERMENTATION PROMOTING AGENT
#4Quark matrix with improved taste characteristics (I)
#5Low-mineral quark matrix
#6FERMENTED FOOD COMPOSITION PRODUCTION METHOD
#7SMOOTH COTTAGE CHEESE AND COTTAGE CHEESE PRODUCT, PROCESS AND METHOD
#8Lactic acid bacteria compositions
#9FOODSTUFFS PREPARATION (II)
#10COMPOSITIONS, METHODS, AND KITS FOR TREATMENT OF PETS
#11Method for drying biomaterials
#12Method for Preparing Spoilage Resistant Raw Meat or Raw Seafood
#13Method for drying biomaterials
#14QUARK BASE MIX HAVING ENHANCED TASTE PROPERTIES III
#15Taste-improving agent
#16Method for drying biomaterials
#17Functional Fruits and Vegetables Bean Curd without Salt Water and Method for Preparing the Same
#18Metabolically engineered lactic acid bacteria and their use
#19Composition
#20Method for drying biomaterials