Diversity of Fermented Beverages and Alcoholic Drinks
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/EBK1420094954-c3
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1. Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential
2. The microbial ecology of tape ketan fermentation
3. Yeast and lactic acid flora of tej, an indigenous Ethiopian honey wine: Variations within and between production units
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