Causes of alkalinization in tempe solid substrate fermentation
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering
Reference14 articles.
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3. Evaluation of the microbiological safety of tempeh made from unacidified soybeans;Tanaka;J Food Protect,1985
4. Growth of Bacillus cereus in soybean tempeh;Nout;Int J Food Microbiol,1987
5. Microbiological quality of commercial tempeh in The Netherlands;Samson;J Food Protect,1987
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