The Chemistry of Fermented and Pickled Food

Author:

Stambolić Amina,Burović Selma,Galijašević Semira,Omanović-Mikličanin Enisa

Publisher

Springer Nature Switzerland

Reference36 articles.

1. Madigan, M.T., Martinko, J.M., Stahl, D.A., Clark, D.P.: Biology of Microorganisms, 13th edn, p. 1155. Pearson Education Inc., New York (2012)

2. Dufour, N., Swana, J., Rao, R.P.: Fermentation organisms for 5- and 6-carbon sugars. In: Hood, E.E., Nelson, P., Powell, R. (eds.): Plant Biomass Conversion, pp. 157–198. Wiley, Chichester, UK (2011)

3. Okafor, N.: Modern Industrial Microbiology and Biotechnology, p. 475. Blackwell Publishing, Enfield, NH (2007)

4. Erten, H., Boyacı-Gündüz, P., Ağırman, B., Cabaroğlu, T.: Fermentation, pickling, and Turkish table olives. In: Hui, Y. H., Evranuz, E., (eds.) Hanbook of Vegetable Preservation and Processing 2nd Edition, p. 209–231. CRC Press, Taylor & Francis Group (2016)

5. Tortora, G.J., Funke, B.R., Case, C.L.: Microbiology: An Introduction. p. 960. Pearson, San Francisco, CA (2010)

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