Fermentative preservation of plant foods
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1992.tb03633.x/fullpdf
Reference51 articles.
1. Davuke, the traditional Fijian method of pit preservation of staple carbohydrate foods;Aalbersberg;Ecology of Food and Nutrition,1988
2. Antibacterial activity of plantaricin SIK-83, a bacteriocin produced by Lactobacillus plantarum;Andersson;Biochimie,1988b
3. The microbial ecology of tape ketan fermentation;Ardhana;International Journal of Food Microbiology,1989
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