Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks
Author:
Affiliation:
1. Inst. Agronomique et Vétérinaire Hassan II; Dépt. des Sciences Alimentaires et Nutritionnelles; BP 6202, Instituts; 10101-Rabat; Morocco
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1541-4337.2012.00215.x/fullpdf
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