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21
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Active since
1983
Eckhard Rabe is an author specializing in lactic acid fermentation, food microbiology, and microbial ecology of dough.
Publications per year
1983–1983
The microflora of sourdough. XVI. Communication: The influence of the dough yield on the production of lactate and acetate in sourdough, started with lactic acid bacteria
G. Spicher, Eckhard Rabe · 1983 · 21 citations
Agriculture, Food Science, Microbiology +14
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