Fermented foods — a world perspective-Reference-Cited by-同舟云学术

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Fermented foods — a world perspective

Published:1994-01 Issue:3 Volume:27 Page:253-257
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Campbell-Platt Geoffrey

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. African locust bean (Parkia species) and its West African fermented food product, dawadawa;Campbell-Platt;Ecol. Food Nutri.,1980

2. Fermented Foods of the World — A Dictionary and Guide;Campbell-Platt,1987

3. Fungi in the production of foods and food ingredients;Campbell-Platt,1989

4. A two stage fermentation of cassava;Collard;Nature,1959

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