Studying the dynamics of microbial populations during food fermentation: Table 1
Author:
Publisher
Oxford University Press (OUP)
Subject
Infectious Diseases,Microbiology
Link
http://academic.oup.com/femsre/article-pdf/28/2/251/18126934/28-2-251.pdf
Reference59 articles.
1. Appropriate starter culture technologies for small-scale fermentation in developing countries
2. Commercial bacterial starter cultures for fermented foods of the future
3. Wood, B.J.B. (1998) Microbiology of fermented foods, Vols. 1–2, second ed. Blackie Academic and Professional, London
4. Food fermentations: role of microorganisms in food production and preservation
5. Oyewole O.B (1997) Lactic fermented foods in Africa and their benefits. Food Control 8, 289–297.
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