Food fermentations: Microorganisms with technological beneficial use

Author:

Bourdichon François,Casaregola Serge,Farrokh Choreh,Frisvad Jens C.,Gerds Monica L.,Hammes Walter P.,Harnett James,Huys Geert,Laulund Svend,Ouwehand Arthur,Powell Ian B.,Prajapati Jashbhai B.,Seto Yasuyuki,Ter Schure Eelko,Van Boven Aart,Vankerckhoven Vanessa,Zgoda Annabelle,Tuijtelaars Sandra,Hansen Egon Bech

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference143 articles.

1. Fermentation and pathogen control: a risk assessment approach;Adams;International Journal of Food Microbiology,2002

2. Review of the sensitivity of different foodborne pathogens to fermentation;Adams;Food Control,2008

3. Assessing the performance of single-copy genes for recovering robust phylogenies;Aguileta;Systems Biology,2008

4. Lactic acid bacteria and human clinical infection;Aguirre;The Journal of Applied Bacteriology,1993

5. Regulation (EC) No 258/97 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients N° 258/97;Anon;Official Journal,1997

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