Bio-enrichment: production of vitamins in fermented foods-Reference-Cited by-同舟云学术

Bio-enrichment: production of vitamins in fermented foods

Published:1998 Issue: Volume: Page:603-621
ISSN:
Container-title:Microbiology of Fermented Foods
language:
Short-container-title:

Author:

Steinkraus K. H.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4613-0309-1_19.pdf

Reference70 articles.

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2. Akolkar, P.N. (1977) Studies on soyidli fermentation. PhD Thesis. M.S. University of Baroda,Baroda, India.

3. Aucamp, M.C., Crieff, J.T., Novellie, L., Papendick, B., Schwartz, H.M. & Steer, A.G. (1961) Kaffircorn malting and brewing studies. VIII. Nutritive value of some kaffircorn products. Journal of the Science of Food and Agriculture, 12 449–56.

4. Bassir, O. (1968) Some Nigerian wines. West African Journal of Biology and Applied Chemistry, 10, 42–5.

5. Bender, A.E. (1973) Nutrition and Dietetic Foods, Chemical Publishing Co., New York.

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